Mexi-Chicken Soup

ingredients

• 1 32-oz. box reduced-sodium chicken broth
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
• 1 4-oz. can diced green chiles
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 2-1/2 cups chopped cooked chicken
• Snipped fresh herbs (optional)

directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

nutrition facts

• Calories240,
• Total Fat (g)6,
• Saturated Fat (g)1,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)52,
• Sodium (mg)1060,
• Carbohydrate (g)25,
• Total Sugar (g)3,
• Fiber (g)7,
• Protein (g)25,
• Vitamin C (DV%)12,
• Calcium (DV%)10,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet