Mexican

Chicken Taco Veggie Bean Soup is for Dinner.

Chicken Taco Veggie Bean Soup takes 30 minutes to prepare.

Chicken Taco Veggie Bean Soup takes 180 minutes to cook.

Chicken Taco Veggie Bean Soup makes 10 servings.

The ingredients for Chicken Taco Veggie Bean Soup are:

1 package dry white beans
2 medium zucchini quartered and sliced
1/4 onion chopped
1 can mexican style stewed
1 can diced tomatoes no salt added
2 stalks celery chopped
2 lb boneless skinless chicken breast cut into small pieces
1 package taco seasoning(I like Lawry's=no MSG)
1 tsp dried oregano
4 cups low sodium free range chicken broth
water
1 tbsp each onion and garlic powders
1 tbsp chili powder
2 jalapeño peppers chopped
about 8 cups water or so
black pepper to taste

Here is how you make Chicken Taco Veggie Bean Soup:

Soak beans overnight in water or boil on high for 15 minutes and then let sit for 15 then drain. Add drained beans, 4 cups chicken broth, and 4 cups water along with seasonings. Cook beans (boil on medihigh until full rolling boil, then turn to low for remaining time) for 2 hours or until almost soft enough to eat. Add all other ingredients and cook an additional hour. Makes about 10 bowls of soup of about 2 cups each.Number of Servings: 10Recipe submitted by SparkPeople user SAVAGEAMAYA.

The nutritional information for Chicken Taco Veggie Bean Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 109.1

• Total Fat: 0.6 g
• Cholesterol: 8.2 mg
• Sodium: 450.1 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 6.3 g
• Protein: 7.9 g

Chicken Taco Veggie Bean Soup is Mexican cuisine.