Mexican Vegetable Soup

Name: Mexican Vegetable Soup
Yield: 11 servings
Ingredients: 1 lb ground chicken breast skinless; 1 1/4 ozs taco seasoning mix; 46 ozs canned tomato juice; 12 ozs tomato paste; 16 ozs frozen mixed vegetables; 16 ozs canned chili beans, undrained; 1 tsp Mexican seasoning

Adapted from Best of Bake Off Cookbook

1 lb ground chicken breast skinless
1 1/4 ozs taco seasoning mix
46 ozs canned tomato juice
12 ozs tomato paste
16 ozs frozen mixed vegetables
16 ozs canned chili beans, undrained
1 tsp Mexican seasoning

In a large saucepan, cook chicken until no longer pink. Stir in taco seasoning mix, tomato juice, tomato paste, frozen vegetables, chili beans, and Mexican seasoning. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes, or until vegetables are cooked.

Posted: 11/21/2013

Soups & Stews

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WW Points^* : 2.79

11 servings

Nutrition Facts
Servings Per Recipe 11
Amount Per Serving
Calories 171 Calories from Fat 15 (9%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g	8%
Sodium 755mg	31%
Potassium 0mg	0%
Total Carbohydrate24g	8%
Dietary Fiber 5g	20%
Sugars 8g
Protein 14g	20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.