Mexican Vegetable Chicken Soup | Anita's Tried & Heart Healthy Recipes
Adapted from Lawry's Foods, Inc. - 1 lb ground chicken breast, skinless - 1/2 cup onions, chopped - 1 oz taco seasoning mix - 1 tsp Mexican seasoning - 1 tsp
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Cooking tools:
- Saucepan
- Stove
- Spoon
- Can opener
Ingredients
- 1 lb ground chicken breast, skinless
- 1/2 cup onions, chopped
- 1 oz taco seasoning mix
- 1 tsp Mexican seasoning
- 1 tsp salt
- 2 cups chicken broth
- 28 ozs canned whole tomatoes, cut up
- 12 ozs frozen sliced carrots, thawed
- 6 ozs frozen peas, thawed
- 15 ozs canned dark red kidney beans, undrained
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