Southwest Chicken Vegetable Soup Recipe

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Ingredients:

Serving

2 tsp olive oil
1/2 tsp red pepper flakes (or to taste)
1 tbsp chicken grill seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp cumin
1 tsp fresh oregano
2 stalks celery, diced
2 carrots, peeled and cubed
2 medium potatoes, cubed
1 (12 1/2 oz) can chunk chicken, drained (or equal amount pre-cooked chicken)
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
3 cups chicken broth
3 cups water
16 oz stewed tomatoes
salt and pepper (to taste)
shredded cheese (optional)

Directions:

Place large stock or soup pot over medium heat and add olive oil.
Saute celery, potatoes, and carrots for 3 minutes, adding seasonings about halfway through.
Add beans, broth, water, and tomatoes. Stir.
Bring soup to a boil, then reduce heat to low.
Simmer over low heat for up to an hour, though the potatoes will be done as early as 30 minutes in, depending on their size.
Serve piping hot, sprinkling cheese over top if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.65 Kcal (346 kJ)
Calories from fat	13.45 Kcal
		% Daily Value*
Total Fat	1.49g	2%
Cholesterol	3.88mg	1%
Sodium	535.91mg	22%
Potassium	425.19mg	9%
Total Carbs	13.61g	5%
Sugars	4.72g	19%
Dietary Fiber	2.97g	12%
Protein	3.39g	7%
Vitamin C	13.1mg	22%
Vitamin A	0.5mg	16%
Iron	1.2mg	7%
Calcium	63.2mg	6%

Amount Per 100 g
Calories	26.48 Kcal (111 kJ)
Calories from fat	4.31 Kcal
		% Daily Value*
Total Fat	0.48g	2%
Cholesterol	1.24mg	1%
Sodium	171.66mg	22%
Potassium	136.2mg	9%
Total Carbs	4.36g	5%
Sugars	1.51g	19%
Dietary Fiber	0.95g	12%
Protein	1.09g	7%
Vitamin C	4.2mg	22%
Vitamin A	0.2mg	16%
Iron	0.4mg	7%
Calcium	20.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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