Mexican Chicken Soup - cooking recipe

Ingredients

3 cans fat free chicken broth
1 can whole kernel corn, drained
1 can Rotel tomatoes
1 can kidney beans
1 lb boneless chicken breast, diced and cooked

Preparation

Combine all ingredients, bring to a boil.
Cook 5 minutes. Remove from heat and cover saucepan.
Let it stand, covered for about 15 minutes.
Makes 8 servings, 3.5 point per serving.