Karen's Quick Mexican Chicken Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 67.7
  • Total Fat: 1.4 g
  • Cholesterol: 16.4 mg
  • Sodium: 228.4 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Karen's Quick Mexican Chicken Veggie Soup calories by ingredient
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Number of Servings: 6


    Onions, raw, 3/4 cup, chopped
    Garlic, 1 clove
    Green Peppers (bell peppers), 1/2 cup, chopped
    Zucchini, 1/2 cup, sliced
    Parsley, 1/8 cup
    Cilantro, raw, 1 tbsp
    Salsa, 1 cup
    Chicken Breast, no skin, 6 ounces - cooked and cubed
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    Water, tap, 6 cups (8 fl oz)
    Chili powder, 1 tsp.
    Cajun or Tex-Mex Seasoning, 1 Tbsp.
    Olive oil, 1 tsp.


Cook chicken breast at 350F for 40 minutes or use leftover chicken breast. Cool and cube in small bite-sized pieces.

Prepare all vegetables. In a large Dutch oven, saute onion and garlic in olive oil. Add celery and peppers. Then, add zucchini, coriander, parsley, salsa and dried spices. Allow to simmer until vegetables are softened, about 15-20 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user SYLPHANON.

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