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Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 249 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 1,132 mg sodium, 27 g carbohydrate, 4 g fiber, 17 g protein.
Originally published as Pinto Bean Chicken Soup in Quick Cooking March/April 2005, p57
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Jun. 08, 2010 by bylaw
This was pretty tasty. I liked how quick it was to make. I used 1/4 cup cornstarch in place of the the flour to make it gluten-free. I used regular Velveeta and thought it was spicy enough.
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