| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Crockpot, Soups & ste |
8 |
servings |
INGREDIENTS
| 2 |
cn |
Stewed red ripe tomatoes; extra hot Rotel |
| 1 |
cn |
Black beans |
| 1 |
cn |
Corn; drained |
| 1 |
cn |
Garbanzo beans; drained |
| 3 |
|
Chicken breast; no skin, no bone |
| 1 |
lg |
Zucchini squash; cubed |
| 1 |
lg |
Yellow squash; cubed |
| 3 |
|
Stalks celery; sliced |
| 2 |
cn |
Chicken broth; fat free |
| 5 |
|
Cloves garlic; peeled |
| 1 |
cn |
Green beans; canned, drained |
| 1 |
cn |
Green chiles; chopped |
| 2 |
c |
Water; if needed |
| 1 |
c |
Baby carrots; whole |
| 1 |
tb |
Fat free cheddar cheese; grated |
| 1 |
tb |
Tortilla chips; crushed |
| 1 |
tb |
Fat free sour cream; or plain yogurt |
INSTRUCTIONS
TO SERVE
Put all ingredients into crock pot. Turn on low (or auto) and leave all
day. Come home to a hot bowl of soup. I serve it over some low fat cheese
and add some crumbled WOW chips (fat free). Also a dollop of fat free sour
cream is great and cuts the heat if it's too hot for you. Warning - if you
use the extra hot Rotel, it will be SPICY!
Recipe by: Teri Sanford
Posted to EAT-LF Digest by Teri Sanford <terily@tenet.edu> on Jan 20, 1999,
converted by MM_Buster v2.0l.
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