Mexican

Mexican Chicken Stoup is for Dinner.

Mexican Chicken Stoup takes 5 minutes to prepare.

Mexican Chicken Stoup takes 35 minutes to cook.

Mexican Chicken Stoup makes 10 servings.

The ingredients for Mexican Chicken Stoup are:

1-2 lbs boneless skinless chicken breast, thawed and cut into slices/cubes/whatever your preference
1 medium-large white onion
2 stalks celery
2 fresh jalapenos (optional, adds heat)
1 can regular yellow corn, drained
1 can black beans, drained and rinsed
1 can great northern beans, drained
1 can red kidney beans, drained
1 can pinto beans, drained
1 small can Campbell's cream of chicken soup
1 can stewed tomatoes, any type
1 can medium green Chile enchilada sauce

Here is how you make Mexican Chicken Stoup:

Put chicken into large pot to brown. Dice onions, jalapenos and celery. When chicken is fully cooked, throw onions, jalapenos and celery into pot. Let onions and celery sweat for three to five minutes. Empty enchilada sauce and cream of chicken into pot. Stir. Empty rest of ingredients into pot. Cook Stoup on medium to medium high heat for twenty to thirty minutes, stirring occasionally.Serve with salsa, sour cream, shredded cheese, tortilla chips, or tortillas. Makes excellent leftoversMakes 8-10 servingsNumber of Servings: 10

The nutritional information for Mexican Chicken Stoup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 319.3

• Total Fat: 3.8 g
• Cholesterol: 46.4 mg
• Sodium: 1,433.3 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 12.7 g
• Protein: 30.2 g

Mexican Chicken Stoup is Mexican cuisine.

The dietary needs meet for Mexican Chicken Stoup is Low Fat