Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 67.7
- Total Fat: 1.4 g
- Cholesterol: 16.4 mg
- Sodium: 228.4 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.8 g
- Protein: 7.7 g
View full nutritional breakdown of Karen's Quick Mexican Chicken Veggie Soup calories by ingredient
Karen's Quick Mexican Chicken Veggie Soup
Submitted by: SYLPHANONNumber of Servings: 6
Ingredients
-
Onions, raw, 3/4 cup, chopped
Garlic, 1 clove
Green Peppers (bell peppers), 1/2 cup, chopped
Zucchini, 1/2 cup, sliced
Parsley, 1/8 cup
Cilantro, raw, 1 tbsp
Salsa, 1 cup
Chicken Breast, no skin, 6 ounces - cooked and cubed
Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
Water, tap, 6 cups (8 fl oz)
Chili powder, 1 tsp.
Cajun or Tex-Mex Seasoning, 1 Tbsp.
Olive oil, 1 tsp.
Directions
Cook chicken breast at 350F for 40 minutes or use leftover chicken breast. Cool and cube in small bite-sized pieces.
Prepare all vegetables. In a large Dutch oven, saute onion and garlic in olive oil. Add celery and peppers. Then, add zucchini, coriander, parsley, salsa and dried spices. Allow to simmer until vegetables are softened, about 15-20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SYLPHANON.
Prepare all vegetables. In a large Dutch oven, saute onion and garlic in olive oil. Add celery and peppers. Then, add zucchini, coriander, parsley, salsa and dried spices. Allow to simmer until vegetables are softened, about 15-20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SYLPHANON.
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