2 C. Fat Free Chicken Broth
1 C. water
2 tsp. taco seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
1 C. frozen whole kernel corn
1/4 C. chopped red bell pepper
1/4 C. chopped green bell pepper
1/2 C. chopped onion
1 C. diced cooked chicken breast — (5 oz.)
6 oz. red kidney beans — rinsed and drained (one 8 oz can)
1 C. stewed tomatoes — coarsely chopped and undrained
1 1/2 oz. uncooked noodles — (1 C. cooked)

In a large saucepan, combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Serves 4 (1 1/2 C.). Freezes well.

Servings: 4
Serving size: 1 1/2 C.

Calories: 262
Fat: 2g
Fiber: 5g