09 October 2009

Chili Soup

1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, rinsed
1 can (14-1/2 oz) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder

Bring all ingredients to a boil in a medium sauce pan. Simmer on low heat for 25 minutes or until veggies are tender.

The doubled recipe stats:
14 cups 1.7 points per 1 cup

Easy enough! I love this soup recipe. It's easy, low points
and yummy! I double it so I have enough for lunches the next
day. The crock pot could work for this recipe too.
The original recipe called for 1 cup of Mexican style cheese, some
to go in it and some to sprinkle on top but I omitted the cheese to
keep the points as low as possible. But you could add some and
just figure the points for how ever much you use. I found this recipe in the Kraft Magazine.

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