Save this recipe to use when you have leftover turkey and mashed potatoes or make it any time with cooked rotisserie chicken.
1 tablespoon canola oil
1 large onion, diced
1 large red bell pepper, diced
1 teaspoon minced garlic
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1/2 teaspoon cumin
4 cups fat-free chicken broth
1 can (15 ounces) great northern beans
2 cups left-over mashed potatoes*
12 ounces (3 cups) diced cooked turkey or chicken
salt and pepper to taste
In a soup pot, heat oil. Add onions and cook until translucent. Add red peppers and cook until tender. Add garlic, green chiles, chili powder, cumin, chicken broth, and 1 can great northern beans. Bring to a boil, reduce heat and simmer 10 - 15 minutes. Add mashed potatoes or 1 can of white beans. Heat through. Adjust the thickness of the soup to your desired consistency with extra chicken broth or extra mashed potatoes or beans. Season with salt and pepper to taste.
*In place of mashed potatoes, add 1 can (15 ounces) great northern white beans that have been mashed with a food processor.
Serves 4 Nutritional Information per serving:
Fat, gm. 6
Protein, gm. 26
Carbs, gm. 40
Cholesterol, mg. 40
Fiber, gm. 7.4
Note from Donna:
I have lots more recipes available in my MOM'S UPDATED RECIPE BOX 2nd edition cookbook. There are 300 recipes that are healthy, modern versions of all your family's favorite homestyle recipes.
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$15 plus $1.50 postage.
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