If using canned beans, rinse all beans thoroughly. Then dump all ingredients into a slow-cooker and heat on high for 2-3 hours. Shred chicken breasts when cooked thoroughly.
Let soup cool and then portion two cups of soup into quart-size freezer bags. Lay flat and freeze.
Servings: 5 Serving Size: 2 cups Calories: 350 Fat: 1.5 Protein: 14.1 Carbs: 54 Fiber: 16 Weight Watchers Points: 6 Weight Watchers Points Plus: 6
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|Serving Size: 1 cup (279g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 11 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.4mg||8 %|
|Sodium 922.7mg||32 %|
|Potassium 353.4mg||9 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 21.6g|
|Protein 18.2g||26 %|
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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: 198
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