Mexican Chicken and Vegetable Soup

Mexican Chicken and Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mexican Chicken and Vegetable Soup calories by ingredient
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Introduction

I made this up on the fly to put in my Crock Pot for dinner. I made this up on the fly to put in my Crock Pot for dinner.
Number of Servings: 4

Ingredients

    3 Cup Low Sodium Chicken Broth
    3 Cup Water
    1/2 can kidney beans
    1 can green chiles
    1 can diced tomatos
    1 cup onion, chopped
    1 cup green bell pepper, chopped
    1 cup frozen vegetable medley
    4 oz. chicken breast, cubed
    fajita 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.

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