Found this yummy soup recipe in the 2011 Diabetic Living Magazine. We all enjoyed it!
What You'll Need:
1 lb. skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 (14.5 oz) can Mexican-style stewed tomatoes, undrained
1 (14.5 oz) can no-salt-added stewed tomatoes, undrained
1 (10.75 oz) can condensed nacho cheese soup
1 (10 oz) package frozen whole kernel corn (2 cups)
Shredded cheese (optional)
Crushed chips (optional)
What to Do:
1. In a 3 1/2 - or 4- quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low-heat setting 4-5 hours or on high-heat setting 2-2 1/2 hours. If desired, sprinkle each serving with cheese.
3. Top with cheese and chips, if desired.
Nutritional Info (for just the soup) per serving (1 1/3 c.): 213 cal, 5 g. fat (2 g. sat. fat), 630 mg. sodium, 23 g. carbs, and 21 g protein
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