Southwest Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
16 oz bag frozen Corn16 oz bag frozen Peas16 oz bag frozen Carrots16 oz canBlack Beans6 oz Chicken breast (broken up meat from rotisserie chicken)1 cup Celery, diced1 cup Onion, diced2 tbsp Taco Seasoning1 tbsp Chili powder1 tbsp Garlic1 tbsp Cilantro (optional)1 tbsp Parsley (optional)1 16 oz can diced Tomatoes (optional).5 tsp Pepper8 cups Chicken broth
Saute celery, onion, and garlic in small amount of broth until onion is translucent
Place all ingredients into stock pot
Cover with chicken broth (approx 8 cups)
Simmer for 60 minutes
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For chicken stock (time not included in prep/cooking time):
Place picked-over chicken carcass into stockpot, cover with water, boil 90 minutes.
Strain bones and skin from broth, cool broth in fridge overnight, skim fat off top.
OR use canned broth or reconstituted bullion
Number of Servings: 15
Recipe submitted by SparkPeople user SPERFUR.
Place all ingredients into stock pot
Cover with chicken broth (approx 8 cups)
Simmer for 60 minutes
-----------
For chicken stock (time not included in prep/cooking time):
Place picked-over chicken carcass into stockpot, cover with water, boil 90 minutes.
Strain bones and skin from broth, cool broth in fridge overnight, skim fat off top.
OR use canned broth or reconstituted bullion
Number of Servings: 15
Recipe submitted by SparkPeople user SPERFUR.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 1.1 g
- Cholesterol: 9.3 mg
- Sodium: 590.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.3 g
- Protein: 9.4 g
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