Mexi-Veggie Soup Recipe

Looking for an easy Mexi-Veggie Soup recipe? Learn how to make Mexi-Veggie Soup using healthy ingredients.


Submitted by walters_glance

Makes 4 servings



Low cal, low fat, easy to prepare soup.

Recipe Ingredients for Mexi-Veggie Soup

1 cup diced yellow squash
1 cup canned black beans
3 oz chicken breast
3 cup broth
1 small onion
1 large bell pepper
1 cup corn
2 small tomatos

Recipe Directions for Mexi-Veggie Soup

  1. Slice chicken and brown in pot with a little chili powder. Remove from pot. (Can also use leftovers).

  2. Saute onions and peppers in pot until tender. Add a chopped jalapeno for extra zip.

  3. Add 3 cups broth, beans, corn, squash, tomatoes, and chicken.

  4. Season with cumin, salt, and pepper to taste.

  5. Serve when veggies are tender. Goes great with a quesadilla.

Categories

Soup, American-Southwestern, Boil

Nutrition Facts
Serving Size 415.0g
Amount Per Serving
Calories
184
Calories from Fat
24
% Daily Value*
Total Fat
2.7g
4%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
601mg
25%
Potassium
759mg
22%
Total Carbohydrates
25.1g
8%
Dietary Fiber
6.7g
27%
Sugars
5.3g
Protein
16.5g
Vitamin A 36% Vitamin C 154%
Calcium 4% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • High in niacin
  • High in phosphorus
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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