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chicken, tomato, mixed bean and veggie soup is for Soup.

chicken, tomato, mixed bean and veggie soup takes 30 minutes to prepare.

chicken, tomato, mixed bean and veggie soup takes 30 minutes to cook.

chicken, tomato, mixed bean and veggie soup makes 20 servings.

The ingredients for chicken, tomato, mixed bean and veggie soup are:

4 tsp better than bullion roasted chicken base organic reduced sodium
2.5 cup rotel no salt added diced tomatoes and green chilies
3.5 cup full circle diced tomatoes no salt
3.5 cup bushs reduced sodium pinto beans serving = 1/2 cup
3.5 cup great value no salt added black beans
8 ounces Chicken Breast (cooked), no skin, roasted
1 stalk, large (11"-12" long) Celery, raw
1 serving 1 Med. Green Bell Pepper
74 gram(s) bell pepper, red, sweet, raw
1 cup Bok Choy, raw-shreaded
4 carrot Carrots, cooked
1 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin
1 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g
10 beans (4" long) Green Beans (snap)
1 serving Vadalia onion, raw, medium, 148g (by FLORIDALARK)
2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh

Here is how you make chicken, tomato, mixed bean and veggie soup:

dice chicken and vegetables into bite size piecesdrain and rinse canned beans and add to stew potmicrowave corn on the cob for 3 minutes per ear. once cooked cook and cut off cob and add to stew potuse left over baked chicken or dice raw chicken into small bitesize pieces and add to stew pot.add remaining canned ingredientssimmer over low heat until chicken and veggies are cooked. Serving Size:?1 cup

The nutritional information for chicken, tomato, mixed bean and veggie soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 131.5

• Total Fat: 0.7 g
• Cholesterol: 7.0 mg
• Sodium: 178.7 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 7.0 g
• Protein: 8.5 g