Rating:
fatsecret members overall average rating
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Chicken breast with salsa and veggies in a soup.
Ingredients
Directions
- In a large saucepan, combine chicken, broth, water and chili powder.
- Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Add corn and carrots and return to a boil.
- Reduce heat and cover and simmer till chicken is no longer pink and corn is tender
- .Add salsa and heat through. Garnish with cheese if desired.
155 members have added this recipe to their cookbook.
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 Reviews
I use leftover chicken that was grilled for fajita's or such. It adds extra flavor.The calorie count is now correct. Thank you FS
09 Nov 08 by member: khoyt
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Very easy to make and very good. I added black bens for a little more fiber and used a lime salsa.
08 Feb 09 by member: robertnoho
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How many points would this be? It sounds delicious!
24 Feb 09 by member: Amrossi13
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This sounds delicious especially adding black beans. I think i would use low-sodium broth since I am dealing with hypertension.
27 Feb 09 by member: caj99
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I think this soup is very flavorful and it is low in points. My husband even liked it.
03 Mar 09 by member: Jolley Girl
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WAY 2 SPICY 4 ME.. taste good.. added black beans and exchanged the carrots 4 potatos.. and added lime juice! YUMMY![Enter your comments here...]
27 Apr 09 by member: Jayjaycakez
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We used pre-cooked Southwest Style Chicken. We also used fresh salsa with lot of cilantro. This soup was the bomb!
31 Oct 09 by member: ZipZabel
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 10
Calories 92
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| % Daily Values* |
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Total Fat
1.13g
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2% |
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Saturated Fat
0.236g
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1% |
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Polyunsaturated Fat
0.407g
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Monounsaturated Fat
0.277g
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Cholesterol
22mg
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7% |
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Sodium
439mg
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18% |
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Potassium
360mg
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Total Carbohydrate
10.47g
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3% |
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Dietary Fiber
2.1g
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8% |
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Sugars
1.86g
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Protein
10.69g
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| Vitamin A
82% |
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Vitamin C
9% |
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| Calcium
2% |
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Iron
8% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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Calorie Breakdown:
Carbohydrate (44%)
Fat (11%)
Protein (45%)
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* Based on a RDI of 2000 calories
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