Appetizers / Soups / Salads

Karen's Quick Mexican Chicken Veggie Soup takes 15 minutes to prepare.

Karen's Quick Mexican Chicken Veggie Soup takes 20 minutes to cook.

Karen's Quick Mexican Chicken Veggie Soup makes 6 servings.

The ingredients for Karen's Quick Mexican Chicken Veggie Soup are:

Onions, raw, 3/4 cup, chopped
Garlic, 1 clove
Green Peppers (bell peppers), 1/2 cup, chopped
Zucchini, 1/2 cup, sliced
Parsley, 1/8 cup
Cilantro, raw, 1 tbsp
Salsa, 1 cup
Chicken Breast, no skin, 6 ounces - cooked and cubed
Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
Water, tap, 6 cups (8 fl oz)
Chili powder, 1 tsp.
Cajun or Tex-Mex Seasoning, 1 Tbsp.
Olive oil, 1 tsp.

Here is how you make Karen's Quick Mexican Chicken Veggie Soup:

Cook chicken breast at 350F for 40 minutes or use leftover chicken breast. Cool and cube in small bite-sized pieces.Prepare all vegetables. In a large Dutch oven, saute onion and garlic in olive oil. Add celery and peppers. Then, add zucchini, coriander, parsley, salsa and dried spices. Allow to simmer until vegetables are softened, about 15-20 minutes.Number of Servings: 6Recipe submitted by SparkPeople user SYLPHANON.

The nutritional information for Karen's Quick Mexican Chicken Veggie Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 67.7

• Total Fat: 1.4 g
• Cholesterol: 16.4 mg
• Sodium: 228.4 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.8 g
• Protein: 7.7 g