Jim's Chili-Chicken Soup

By dashy_65

Ingredients

• 1 teaspoon olive oil
• ½ cup chopped onion
• 3 garlic cloves, minced
• 1 (14.5 oz) can no salt added diced tomatoes, undrained
• 1 ½ cups shredded cooked chicken breast (about 1/2 pound)
• ¼ cup taco sauce
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• ½ cup water
• 3 (15.75 oz) cans fat-free, less-sodium chicken broth
• 1 (15 ½ oz) can chickpeas (garbanzo beans) drained
• 1 (4.5 oz) can chopped green chilies, drained
• 1 cup cooked long grain rice

Preparation

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Add tomatoes; cook 5 minutes over low heat. Stir in chicken and next 8 ingredients (chicken through chilies); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in rice. Yield: 8 servings.

187 cal, 2.6g fat, 24.5g carb, 1.9g fiber, 693mg sodium