Tex Mex Chicken Soup

Adapted from Campbell Soup Company

  • 10 ozs chicken breast cubes, cooked
  • 3 cups vegetable juice
  • 1 1/2 cups low sodium chicken broth
  • 4 ozs salsa
  • 10 ozs frozen corn, thawed
  • 1 tsp salt
In a large saucepan combine, chicken cubes, vegetable juice, chicken broth, salsa, corn, and salt. Mix well and bring to a boil. Reduce heat to low. Cover and cook ten minutes, or until heated through.
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Posted: 1/29/2004
Soups & Stews
Rated by 1 users (4.00)
WW Points* : 1.50
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 81
Calories from Fat 10 (13%)
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 22g 7%
Sodium 682mg 28%
Potassium 0mg 0%
Total Carbohydrate9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 10g 4%
* 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.