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Quick Mexican Chicken Tortilla Soup

Categories:
soups & stews, chicken

1 can low-fat chicken broth
cooked chicken; shredded
1 can kidney beans; drained
frozen bell pepper strips
salsa
ground cumin

Add to heated defatted chicken broth, shreds of cooked chicken, drained canned kidney beans, frozen bell pepper strips, salsa and ground cumin. Heat until pepper is tender; top with crushed low-fat tortilla chips.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 1 serving

Preparation Time: 0:00




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