Mexican Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 skinless, boneless chicken breasts, cubed 1 can condensed tomato soup6 C chicken broth - (we prefer homemade)1 large onion (red or yellow)2 zucchini - whole, sliced2 summer squash - 2 whole1 bell pepper - any color, seeded and diced4 raw carrots - diced2 cans diced tomatosGarnish - to taste. Hold aside until soup is cooked:Cilantro leavesLime wedgesAvocado - dicedTortilla chips
Put the broth and the tomato soup in a large pot on medium-high heat. Then add all the other ingredients and any other fresh vegetables that sound good, or that are in season. Bring to a boil, then cook on low for about 40 minutes or until the chicken is cooked all the way through and the vegetables are just soft.
Serve the garnish ingredients in separate bowls for convenient self-service.
Number of Servings: 10
Recipe submitted by SparkPeople user SHORTHAIRDAVE.
Serve the garnish ingredients in separate bowls for convenient self-service.
Number of Servings: 10
Recipe submitted by SparkPeople user SHORTHAIRDAVE.
Nutritional Info Amount Per Serving
- Calories: 327.2
- Total Fat: 12.3 g
- Cholesterol: 61.9 mg
- Sodium: 1,068.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 5.7 g
- Protein: 30.7 g
Member Reviews