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Low Carb Taco Soup
Delicious and slightly spicy taco soup.
Recipe Source:

1 lb ground skinless chicken breast
28 ozs low sodium chicken broth
1 c chopped onions
1 1/2 c picante sauce
1 c chopped bell peppers
14 1/2 ozs stewed tomatoes
2 tsps minced garlic
1 c rotini uncooked pasta
2 tsps chili powder
1 tsp cumin
1/2 C shredded low fat Colby Jack Cheese


In a skillet, cook chicken, onions, bell peppers, and garlic over medium heat. Cook
chicken until no longer pink and vegetables are tender. Stir in chili powder, cumin,
chicken broth, picante sauce, tomatoes, and pasta. Bring to a boil. Reduce heat to low
and simmer until pasta is cooked. Top with cheese.

Makes 8 (1 Cup Servings)

Nutritional Info Per Serving: Calories 144; Total Fat 3 g; Protein 17 g; Cholesterol 36 g;
Carbohydrates 17 g; Sodium 826 mg; Fiber 2 g; WW Points 2.5

Preparation Time: 15min Serves: 8
Recipe Origin: United States
Submitted by:
Low Carb Recipes
United States
This recipe has been viewed 1652 times.


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