vegetable chicken soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.3
  • Total Fat: 1.3 g
  • Cholesterol: 34.2 mg
  • Sodium: 881.6 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 23.0 g

View full nutritional breakdown of vegetable chicken soup calories by ingredient
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Number of Servings: 6


    1 can tomatoes, no salt added
    1.5 cups chopped carrot
    1 cup frozen corn
    1 can black beans
    1 can white beans
    3 cans reduced sodium low fat chicken broth
    1 cup frozen corn
    6 oz diced cooked chicken breast, skin and bone removed


Chop tomatoes. Drain and rinse beans.Add all ingredients in a slow cooker and cook on low 8 - 10 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user MEL122769.

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