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Ingredientes
- 1 Rotisserie chicken
- 3 cups homemade chicken stock
- 1 .can corn with liquid
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 . can hominy with liquid
- 1 small can chopped green chilies with liquid
- 1 cup whole wheat elbow macaroni, cooked and drained
- 2 t. chili powder
- 1 t. ground cumin
- 1 t. oregano
Direcciones
- Strip all meat from the rotisserie chicken, reserving all skin, bones and juice from the container.
- Put bones, skin and juice in a stock pot and add 5 cups water and any peels and vegetable trims you may have. These can go directly from the freezer - where you have been collecting them - into the stock pot.
- Simmer the bones for about 1 hour. Strain out solids and de-grease broth. You should have about 3 cups broth. This broth does not need seasoned.
- Rinse and drain the pinto beans and the kidney beans.
- Cook the macaroni in rapidly boiling water until firm but cooked through. Drain.
- In a large stock pot, combine all ingredients. Simmer about 15 minutes to combine flavors.
- Serve piping hot in soup bowls. Garnish with chopped cilantro or a little grated Jack cheese. Round out the meal with a green salad, crusty bread and fresh fruit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 648mg | 27% |
| Potassium 730mg | 21% |
| Total Carbs 60.69g | 16% |
| Dietary Fiber 9.9g | 33% |
| Sugars 6.41g | 4% |
| Protein 17.17g | 27% |
