Southwestern Tex-Mex Chicken Noodle Soup
4 cups homemade or low-sodium chicken broth
½ cup chopped onion
1 tsp. minced garlic
2 cups cooked, cubed chicken
1 15-ounce can (about 1–1 ½ cups) low-sodium corn kernels, rinsed
1 15-ounce can black beans, rinsed
1 15-ounce can diced tomatoes with chilies
4 cups cooked whole wheat noodles or chunky pasta
1 cup fresh cilantro, chopped
4 slices of lime for garnish
Put chicken broth into a large soup pot and add onion and garlic. Cook for about five minutes, then add chicken. Add, corn, beans, and tomatoes. Heat to boiling point, then turn off heat.
Put 1 cup of pasta and a quarter-cup of cilantro in each serving bowl. Pour soup over noodles. Garnish with slice of lime.
Makes four hearty servings
Each serving contains about 521 calories, 8 g fat (4 g saturated fat, no trans fat), 53 mg cholesterol, 683 mg sodium, 77 g carbohydrate, 9 g dietary fiber, 8 g sugars, and 38 g protein.
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