Mexican Hot Protein Soup [Bulkbites.com]

• Servings: 4
• Time: 25 minutes

Never thought you could get great protein from eating soup? Neither did I. I found this recipe a couple of days ago, tried it and loved it! If you like something a little more spicy and different from your everyday pasta's this might be the perfect recipe for you. You can add some whole wheat pasta (50grams per serving) if you need a little more carbs in the soup. Be careful with the salt though, use low sodium broth and watch carefully for the ingredients in your salsa sauce. High salt is a killer for cutting diets as it makes your body hold more water. Tip: you can make this soup in bulk and put it in the freezer.

Nutrition

• calories: 322
• protein: 31
• carbs: 39
• fat: 6
• saturated fat: 1.42
• polyunsaturated fat: 0.97
• monounsaturated fat: 2.57
• cholesterol: 40
• sodium: 2071
• potassium: 874
• dietary fiber: 11.77
• sugars: 6.17
• vitamin a: 23
• vitamin c: 9
• calcium: 117
• iron: 3
• magnesium: 0
• complex carbs: 21.06
• other fats: 1.04

Ingredients

• 4 100g Chicken breast, oven-roasted, fat-free, sliced
• 3.52 100g Sauce, salsa, ready-to-serve
• 2 clove Garlic, raw
• 3 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 1 cup, chopped Onions, raw
• 1 pepper Peppers, jalapeno, raw
• 5 100g Beans, kidney, red, mature seeds, canned, drained solids, rinsed in tap water
• 1 tablespoon Oil, olive, salad or cooking

Instructions

• Chop the onion and the jalapeno. Heat up a pan with the olive oil
• Add the onion and jalapeno and cook for a couple of minutes until they are tender. Then add the garlic for about 20-30 seconds
• Add the broth and increase heat to high
• Add the chicken and cook until no longer pink
• Add the salsa, beans, some pepper and salt to taste, and stir in