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Texas Chicken Vegetable Soup


"Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve."
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45 m servings 510 cals
Original recipe yields 8 servings

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  1. Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
  2. Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

Nutrition Facts

Per Serving: 510 calories; 25.9 g fat; 49.4 g carbohydrates; 22.9 g protein; 57 mg cholesterol; 1950 mg sodium. Full nutrition

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This recipe is missing 2 ingredients from the original submission: 2 cans of corn, drained and rinsed or 3 cobs of roasted corn, cut off the cob and 1-2 cans of black beans, drained and rinsed. ...

Texas Chicken Vegetable Soup Haiku: "This soup made me laugh. Um, where are the vegetables that are in its name?" Green onion and cilantro are a flavoring garnish, not a vegetable, so I guess it...