I have become a big fan of using rotisserie chicken from the grocery deli in recipes. What a timesaver -- and you can't beat the flavor. Here's one of my family's favorites. You can mix-n-match the veggies - I use what I find in the freezer. So, you could also call this my "use up the frozen veggies" soup! :)
Remove skin from chicken, debone and tear into pieces. Toss the torn chicken in a large bowl with the chipotle seasoning and 2 tablespoons of the taco seasoning. Set aside. In a dutch oven on medium heat, put all the frozen vegetables and pasta; cover with the broth and water. Stir in cumin and remaining taco seasoning. Heat to barely boiling, uncovered. Add chicken pieces, heat to simmering, turn heat to low. Add salt to taste and more taco seasoning to taste, simmer 10 minutes.
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 103 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 65.8mg||20 %|
|Sodium 392mg||14 %|
|Potassium 567.8mg||15 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 14.1g|
|Protein 25.7g||37 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 278
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