Mexican Vegetable Soup

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
  • 15 ozs canned chili beans, undrained
  • 1 tsp Mexican seasoning
Mexican Vegetable Soup
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.
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Posted: 11/21/2013
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 2.75
11 servings
Nutrition Facts
Servings Per Recipe 11
Amount Per Serving
Calories 169
Calories from Fat 16 (10%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g 8%
Sodium 771mg 32%
Potassium 119mg 40%
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.