Bean Mexican Soup

Adapted from Unknown

  • 1/2 lb ground chicken breast, cooked
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1 1/4 ozs low-sodium taco seasoning mix
  • 8 ozs taco sauce
  • 15 1/2 ozs canned red beans, drained and rinsed
  • 15 ozs no-salt-added canned dark red kidney beans, drained and rinsed
  • 14 1/2 ozs no-salt-added whole tomatoes, pureed
  • 1 cup water
In a skillet, cook chicken, onions, and peppers until vegetables are tender and meat is no longer pink. Add taco seasoning mix, taco sauce, beans, pureed tomatoes, and water. Simmer for 30 minutes.

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Posted: 8/25/1997
Soups & Stews
Rated by 1 users (3.00)
WW Points* : 2.41
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 152
Calories from Fat 14 (9%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 22g 7%
Sodium 760mg 32%
Potassium 0mg 0%
Total Carbohydrate18g 6%
Dietary Fiber 5g 20%
Sugars 5g
Protein 13g 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.