Easy Southwestern Chicken Soup

Name: Easy Southwestern Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 can (12 ounces) tomato paste; 1 can (10-1/2 ounces) condensed beef broth, undiluted; 1-1/2 cups diced cooked chicken; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 3 green onions, sliced; 2 to 3 tablespoons chili powder; 1 can (4 ounces) chopped green chilies; 1-2/3 cups water

This is the first recipe I've ever devised in its entirety. I like it a little spicy, but it can easily be modified to suit anyone's tastes.

Ingredients

1 can (12 ounces) tomato paste
1 can (10-1/2 ounces) condensed beef broth, undiluted
1-1/2 cups diced cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 green onions, sliced
2 to 3 tablespoons chili powder
1 can (4 ounces) chopped green chilies
1-2/3 cups water

Directions

In a large saucepan, combine tomato paste and broth. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Nutrition Facts

1 cup: 224 calories, 3g fat (0 saturated fat), 21mg cholesterol, 631mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.

Originally published as Southwestern Chicken Soup in Country October/November 1993