26 Sides to Serve With Tacos
Ingredients
- 1 onion chopped (110 g)
- 1 pound shredded chicken 450 g
- 1 15-ounce can kidney beans, drained and rinsed (425 g)
- 4 cups chicken broth 950 ml
- 2 stalks celery chopped (120 g)
- 2 carrots chopped (120 g)
- 1 15-ounce can diced tomatoes, undrained (425 g)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the celery, carrots, and oregano and cook for 2 minutes more.
- Add the chicken broth and tomatoes, stir very well. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the chicken and kidney beans, cook for 10 minutes more. Season with salt and pepper to taste.
Notes
This is a zero-point Weight Watchers recipe.
Nutrition
Serving: 446g | Calories: 219kcal | Carbohydrates: 18g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 427mg | Potassium: 737mg | Fiber: 4.6g | Sugar: 3.6g | Calcium: 71mg | Iron: 1.8mg