Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis


  • 1-1/2 pounds boneless, skinless chicken breast
  • 15.5  ounces low-sodium canned dark red kidney beans
  • 15.25 ounces low-sodium canned white corn
  • 15.5 ounces canned yellow hominy
  • 1 cup canned low-sodium diced tomatoes with green chilies
  • 1/2 cup onion
  • 1/2 cup green bell peppers
  • 1 garlic clove
  • 1 medium jalapeno
  • 1 tablespoon package McCormick 30% Less
    Sodium Taco Seasoning®
  • 2 cups low-sodium chicken broth


  1. Drain and rinse kidney beans, corn and hominy.
  2. Chop onion and green peppers; dice garlic and seed jalapeño pepper.
  3. Place chicken in the bottom of a large crock-pot and top with all remaining ingredients.
  4. Cover crock-pot and cook on high for 1 hour. Turn heat to low and cook for an additional 6 hours.
  5. Shred chicken with a fork and mix to combine ingredients.
  6. Portion into 1 cup servings and enjoy.

Helpful hints

  • Sodium content varies between brands. Compare several cans and select the products with the lowest amount of sodium per serving.
  • This is a thick soup, so you may need to add some low sodium chicken broth when reheating leftovers. Serve over steamed rice if desired.

Nutrients per serving

Calories 190

Protein 21 g

Carbohydrates 19 g

Fat 3 g

Cholesterol 42 mg

Sodium 421 mg

Potassium 444 mg

Phosphorus 210 mg

Calcium 28 mg

Fiber 4.3 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 2-1/2 meat
  • 1 starch
  • 1-1/2 vegetable, medium potassium

Carbohydrate choices


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