Mexican

Mexican Chicken and Bean Soup is for Soup.

Mexican Chicken and Bean Soup takes 10 minutes to prepare.

Mexican Chicken and Bean Soup takes 600 minutes to cook.

Mexican Chicken and Bean Soup makes 5 servings.

The ingredients for Mexican Chicken and Bean Soup are:

Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove)
Swanson Chicken Broth 99% Fat Free, 2 cup (remove)
Old el Paso Refried Beans - Fat Free, 2 cup (remove)
diced tomatoes & green chilies RoTel 10oz canned, 2.50 serving (remove)
Beans, black, 1.5 cup (remove)
Salsa, .5 cup (remove)

Here is how you make Mexican Chicken and Bean Soup:

The night before put chicken breasts, salsa, and can of rotel in slow cooker with 1/2 cup of water, cook overnight on low. Remove chicken breasts from slow cooker and dice, place back in slow cooker, drain and add remaining ingredients allow to cook on low for 2 hours. Serve.Serving Suggestions: Pinch of cheese and sour cream on top, with side of baked tostitos.Number of Servings: 5Recipe submitted by SparkPeople user MARLENAC85.

The nutritional information for Mexican Chicken and Bean Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 293.4

• Total Fat: 1.9 g
• Cholesterol: 56.8 mg
• Sodium: 1,216.6 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 9.9 g
• Protein: 33.0 g

Mexican Chicken and Bean Soup is Mexican cuisine.