Categorizing this recipe as a Family Recipe may be a little bit of a stretch. I grabbed this recipe from some website that I don’t remember (and I beg apologies for this oversight) while I was dieting. Dave and I immediately enjoyed it. I have also fixed it for Natania and Travis and it was followed with a request for the recipe. That is about as far as it goes in the Family Recipe history, but it should be fixed more often. I bet it will be a hit.

Ingredients

1 14-ounce package of frozen vegetables with a Southwest theme that include black beans, corn, and red pepper (there are several on the market)

1 10-ounce can Rotel Original – undrained

1 10-ounce can cream of chicken soup

12 ounces cooked chicken, diced (great idea for leftovers)

2 cups water

1/2 teaspoon cumin

Spray large saucepan with Pam. Heat over medium high heat. Add frozen vegetables; cook 3 minutes or until thawed.

Stir in undrained Rotel, soup, chicken, water, and cumin. Bring to a boil. Reduce heat to medium low. Simmer for about 10 minutes.

This original recipe makes 6 servings of one cup each. Each cup has 160 calories.

To yummy it up I have added tortilla chips and sour cream, but those calories must be counted separately.