Betty Crocker's Heart Healthy Cookbook shares a recipe! Taco seasoning provides a simple addition to this wholesome chicken and bean soup that's ready in 30 minutes. Perfect if you love Mexican cuisine.
pound boneless skinless chicken thighs or breast halves
cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)
can (15 to 16 ounces) navy beans, rinsed and drained
can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
envelope (1 ounce) Old El Paso™ taco seasoning mix
Cut chicken into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven about 3 minutes, stirring frequently, until brown.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes or until chicken is no longer pink in center.
“I always buy the no-salt, low-sodium, low-fat or reduced-fat version of a food if it’s available.” Nancy D.
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NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.