Mexican Chicken Soup
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
* Chicken Thigh, 6 thigh, bone and skin removed (remove) * Tomato Paste, 1 can (6 oz) (remove) * Onions, raw, 1 medium (2-1/2" dia) (remove) * Baby Carrots, raw, 10 medium (remove) * Yellow Sweet Corn, Frozen, 1.5 cup kernels (remove) * Water, tap, 6 cup (8 fl oz) (remove) * Soup, bouillon cubes and granules, low sodium, dry, 1 teaspoon (remove) * Soup, bouillon cubes and granules, low sodium, dry, 2 teaspoon (remove) * Canned Tomatoes, 1 can (remove) * Chili powder, 2 tbsp (remove) * Oregano, ground, 1 tsp (remove)
Put all items in the crock pot on low for 8 hours. Add Tortillia chips (but add calories to total if you do)
Number of Servings: 6
Recipe submitted by SparkPeople user TSINGH1.
Number of Servings: 6
Recipe submitted by SparkPeople user TSINGH1.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 3.8 g
- Cholesterol: 57.3 mg
- Sodium: 375.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.3 g
- Protein: 17.1 g
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