Bean Mexican Soup

Adapted from

  • 1 lb ground chicken breast, cooked
  • 1/2 cup onions, 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 canned dark red kidney beans, drained and rinsed
  • 14 1/2 ozs canned whole tomatoes, pureed
  • 1/2 tsp salt
  • 1 cup water
Bean Mexican Soup
In a large saucepan, cook chicken and onions until chicken is no longer pink. Add taco seasoning mix, taco sauce, beans, pureed tomatoes, salt, and water. Simmer for 30 minutes or until heated through.

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Posted: 8/25/1997
Soups & Stews
Rated by 1 users (3.00)
WW Points* : 2.18
11 servings
Nutrition Facts
Servings Per Recipe 11
Amount Per Serving
Calories 145
Calories from Fat 14 (10%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g 8%
Sodium 666mg 28%
Potassium 0mg 0%
Total Carbohydrate15g 5%
Dietary Fiber 5g 20%
Sugars 3g
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.