Post by Linda on Aug 28, 2002 5:04:29 GMT -6
2 c. dried pinto beans or garbanzos
Water
4 chicken breasts, (3 ounces) skinless and boneless
2 c. canned no-salt added tomatoes
1 clove garlic, minced
1/2 c. onion, chopped
2/3 c. canned mildly hot California chili peppers, diced (or 1/3 c. for a milder flavor)
8 corn tortillas
Rinse and soak beans overnight. Drain. Add fresh water to beans and cook according to package instructions, omitting salt. Rinse chicken and pat dry. Place chicken pieces in a large stock pot, adding enough water to cover. Bring to a boil over medium high heat. Reduce heat. Simmer about 25 minutes or until chicken is tender. Remove chicken pieces from bones. Return meat to broth along with tomatoes, garlic, onion, chili peppers, and beans. Simmer about 15 minutes. Transfer soup to bowls. Serve with a corn tortilla along side each.
Makes 8 Servings
Calories - 300 cal Carbohydrates - 43g Total Fat - 7 g Cholesterol - 65 mg Cholesterol - 65 mg Sodium - 284 mg
Weight Watcher Points - 6 Points
Water
4 chicken breasts, (3 ounces) skinless and boneless
2 c. canned no-salt added tomatoes
1 clove garlic, minced
1/2 c. onion, chopped
2/3 c. canned mildly hot California chili peppers, diced (or 1/3 c. for a milder flavor)
8 corn tortillas
Rinse and soak beans overnight. Drain. Add fresh water to beans and cook according to package instructions, omitting salt. Rinse chicken and pat dry. Place chicken pieces in a large stock pot, adding enough water to cover. Bring to a boil over medium high heat. Reduce heat. Simmer about 25 minutes or until chicken is tender. Remove chicken pieces from bones. Return meat to broth along with tomatoes, garlic, onion, chili peppers, and beans. Simmer about 15 minutes. Transfer soup to bowls. Serve with a corn tortilla along side each.
Makes 8 Servings
Calories - 300 cal Carbohydrates - 43g Total Fat - 7 g Cholesterol - 65 mg Cholesterol - 65 mg Sodium - 284 mg
Weight Watcher Points - 6 Points