Mexican Vegetable Chicken Soup

Adapted from Lawry's Foods, Inc.

  • 1 lb ground chicken breast, skinless
  • 1/2 cup onions, chopped
  • 1 oz taco seasoning mix
  • 1 tsp Mexican seasoning
  • 1 tsp salt
  • 2 cups chicken broth
  • 28 ozs canned whole tomatoes, cut up
  • 12 ozs frozen sliced carrots, thawed
  • 6 ozs frozen peas, thawed
  • 15 ozs canned dark red kidney beans, undrained
Mexican Vegetable Chicken Soup
In a large saucepan, cook chicken and onions until chicken is no longer pink. Stir in taco seasoning mix, Mexican seasoning, salt, chicken broth, tomatoes, carrots, peas, and kidney beans. Mix well and bring to a boil. Reduce heat and cook for 20 minutes.
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Posted: 1/30/2020
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 1.94
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 133
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 22g 7%
Sodium 726mg 30%
Potassium 34mg 11%
Total Carbohydrate14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 13g 16%
* 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.