Sunday, October 6, 2013

Mexican Chicken Lentil Soup (C3)

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.

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