Mexican Chicken Soup

1. 1

   Boil chicken breasts with celery, onion, salt and pepper until chicken is done.

2. 2

   Remove from broth and chop into bite size bits. To the broth, add the Ro-Tel tomatoes and red beans with juice; bring to a boil.

3. 3

   Return chicken to mixture and reheat again to boil.

4. 4

   Serve this soup over steamed rice.

5. 5

   Low-fat and low-cholesterol, but good!

* Per serving · 4 servings · Values may vary.

No additional tips available.