Recipe Author: Janet Reutter
4 cans reduced sodium chicken broth
2 cans reduced sodium diced tomatoes
1 large can chunk chicken (rinsed and drained)
2 cups water
1 can diced chilis (4 oz)
1 lb lentils
1/2 envelope dry onion soup mix
¾ cup taco sauce
12 oz salsa
No salt seasoning to taste
Note: Using fresh cooked chicken would be preferable to canned chicken.
Combine the first 4 ingredients and mix well. Add the remaining ingredients and cook until the lentils are done.