Chicken Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 roasting chickenolive oillarge onionlarge green pepperlarge summer squashmedium zucchini8 oz mushroomschopped garlic46 oz V-8 reduced sodium15 oz can black beans14 oz can crushed tomatofresh lime juice14.5 oz can swanson 99% fat free chicken brothground cumincayenne pepperfresh parsleyfresh cilantrofresh baby spinach
1. In saucepot over medium-high heat, cook chicken in olive oil 5 min. or until cooked through, stirring occasionally. Remove from pot; drain.
@. In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.
3. Stir in V-8, chicken broth, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Cover; bring soup just to a simmer (Do not boil) Reduce heat to medium-low; let simmer 20 min., stirring occasionally. Add cilantro, parsley, and spinach. Cover; let simmer 5 min. (Note: soup can be stored in refrigerator up to 5 days or frozen)
Serving Size: Makes eight 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TLROEMER.
@. In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.
3. Stir in V-8, chicken broth, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Cover; bring soup just to a simmer (Do not boil) Reduce heat to medium-low; let simmer 20 min., stirring occasionally. Add cilantro, parsley, and spinach. Cover; let simmer 5 min. (Note: soup can be stored in refrigerator up to 5 days or frozen)
Serving Size: Makes eight 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TLROEMER.
Nutritional Info Amount Per Serving
- Calories: 241.6
- Total Fat: 4.1 g
- Cholesterol: 53.9 mg
- Sodium: 426.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 6.9 g
- Protein: 26.2 g
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