Chicken Burrito Soup

1 (16 oz.) Can Fat Free Chicken Broth
1 Cup Water
2 teaspoons Taco Seasoning
1/4 teaspoon Onion Powder
1/2 teaspoon Minced Garlic
1 teaspoon Dried Parsley Flakes
1 1/3 Cups Frozen whole Kernel Corn
1/2 Cup Chunky Salsa
1/4 Cup Chopped Red Bell Pepper
1/4 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Onion
1 1/3 Cups Diced Cooked Chicken Breast
1 (8 oz.) Can Red Kidney Beans, rinsed and drained
1 (8 oz.) Can Mexican Stewed Tomatoes, undrained
4 oz. Whole Wheat Medium Sized Pasta Shells, uncooked

In a large saucepan, combine chicken broth, water, taco seasoning, onion powder, garlic, and parsley flakes. Add corn, Salsa, peppers, onion, chicken, kidney beans and tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. 

Serves: 7 (1 Cup Each)
Per Serving: 178 Calories; 1g Fat (5.4% calories from fat); 15g Protein; 29g Carbohydrate; 5g Dietary Fiber; 21mg Cholesterol; 462mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)