Mexican Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Mexican Soup calories by ingredient


Introduction

We use home made chicken broth and low-sodium tomato soup which contributes far less sodium than the calculator shows. Cutting back on Avocado cuts the cholesterol down. We use home made chicken broth and low-sodium tomato soup which contributes far less sodium than the calculator shows. Cutting back on Avocado cuts the cholesterol down.
Number of Servings: 10

Ingredients

    4 skinless, boneless chicken breasts, cubed
    1 can condensed tomato soup
    6 C chicken broth - (we prefer homemade)
    1 large onion (red or yellow)
    2 zucchini - whole, sliced
    2 summer squash - 2 whole
    1 bell pepper - any color, seeded and diced
    4 raw carrots - diced
    2 cans diced tomatos
    Garnish - to taste. Hold aside until soup is cooked:
    Cilantro leaves
    Lime wedges
    Avocado - diced
    Tortilla chips

Directions

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.