Mexican Chicken and Vegetable Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
3 Cup Low Sodium Chicken Broth3 Cup Water1/2 can kidney beans1 can green chiles1 can diced tomatos1 cup onion, chopped1 cup green bell pepper, chopped1 cup frozen vegetable medley4 oz. chicken breast, cubedfajita seasonings
Directions
1. Mix all ingredients in crockpot.
2. Cook in crock pot on low for 8 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user KLPENN1.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 139.8
  • Total Fat: 0.7 g
  • Cholesterol: 13.8 mg
  • Sodium: 1,107.0 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 12.5 g

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