Mexican

Veggie loaded mexican soup is for Soup.

Veggie loaded mexican soup takes 15 minutes to prepare.

Veggie loaded mexican soup takes 60 minutes to cook.

Veggie loaded mexican soup makes 8 servings.

The ingredients for Veggie loaded mexican soup are:

1.0 cup, chopped or diced Roasting Chicken, light meat
1.0 cup, chopped Carrots, raw
2.0 stalk, large (11"-12" long) Celery, raw
3.0 clove Garlic
1.0 cup, chopped Onions, raw
1.75 cup Canned Tomatoes
2.0 medium Tomatillos
2.0 serving Captain Ds, White Beans
4.0 cup Chicken stock, home-prepared
74.0 gram(s) bell pepper, red, sweet, raw
1.0 tbsp Chili powder
1.0 tbsp Cumin powder

Here is how you make Veggie loaded mexican soup:

Throw it all in the pot and simmer on low for 1 hour. Top with fresh cilantro and avocado if desired. Tip to to reduce calories for avocado. . Freeze first then shave with sharp knife. The taste for creaminess without beaucoup calories! Serving Size: 8 1-cup servingsNumber of Servings: 8.0Recipe submitted by SparkPeople user YOYONOMA.

The nutritional information for Veggie loaded mexican soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 139.6

• Total Fat: 3.0 g
• Cholesterol: 17.2 mg
• Sodium: 309.2 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 2.3 g
• Protein: 11.2 g

Veggie loaded mexican soup is Mexican cuisine.

The dietary needs meet for Veggie loaded mexican soup is Low Carb