Adapted from The Great Turkey Cookbook
8 servings
| 1 1/2 lbs ground chicken breast skinless | 16 ozs canned pinto beans, drained | ||
| 1/2 c onions | 15 1/2 ozs canned dark red kidney beans, drained | ||
| 1/2 c bell peppers, chopped | 10 3/4 ozs tomato soup | ||
| 2 tsps garlic, minced | 1 c no-salt-added canned corn, drained | ||
| 2 1/2 c water | 1/4 tsp black pepper | ||
| 14 1/2 ozs no-salt-added tomatoes, pureed | 1 c low-fat tortilla chips, crushed |
| In a saucepan over medium heat, cook chicken, onions, bell peppers, and garlic until chicken is no longer pink. Stir in water, pureed tomatoes, pinto beans, kidney beans, tomato soup, corn, and black pepper. Heat until mixture is bubbly. Reduce heat to low and simmer 30 minutes. Sprinkle crushed chips over each serving. |
| Calories | 267 | %CFF | 9 % | |
| Total Fat | 2 g | Saturated Fat | 0.2 mg | |
| Protein | 25 g | Cholesterol | 41 g | |
| Carbohydrates | 37 g | Sodium | 860 mg | |
| Sugars | 7 g | Fiber | 9 g |