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Albuquerque Chicken Soup
Avocado provides a wonderful flavor and texture in this creamy chicken soup.
Serves: 4 (1 cup)
Ingredients:
- 1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
- 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
- 1/2 cup water
- 1 cup (5 ounces) diced cooked chicken breast
- 1 (medium-sized) avocado, peeled, pitted, and chopped
- 1/4 cup (1 ounce) sliced ripe olives
- 3 tablespoons Hormel Bacon Bits
Directions:
- In a medium saucepan, combine chicken soup, evaporated skim milk, water, and chicken. Add avocado and olives. Mix well to combine.
- Stir in bacon bits.
- Cook over medium heat for 6 to 8 minutes, or until heated through, stirring often.
Tips: If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Calories: 232 Fat: 8g Carbs: 19g Protein: 21g Fiber: 1g Sodium: 682mg
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here or on the book cover. Get a 15% discount with the coupon code FENPARENT.
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