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    You are in: Home / Recipes / Mexican Chicken Vegetable Soup Recipe
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    Mexican Chicken Vegetable Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 29, 2009

      Didn't use the olives, but otherwise pretty much followed the recipe. Used two chicken breasts - might use one more next time. Also, just added about 3/4 cup uncooked rice and let it boil for a while. Added a few sprinkles of cumin. Spicy, but we like it that way!

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    • on September 21, 2006

      Well, my husband gave me a kiss for this one!!! It is good. Being from Texas though, had to add a liitle bit to it.Added some cilantro, dash of cumin and I have discovered smoked paprika which is so good!!! But it's a recipe that would fine on it's own.

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    • on January 21, 2006

      Obviously your friend who is serving this recipe of yours in his restaurant knows a good soup when he tastes it! Great soup and one I'll be repeating. Although I love olives I only added about a quarter of a cup. Loved the red pepper flakes and passed the hot sauce at the table. This family of soup lovers thank you Key Wee for sharing your recipe. I have added it to my soup collection.

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    Nutritional Facts for Mexican Chicken Vegetable Soup

    Serving Size: 1 (787 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 495.9
     
    Calories from Fat 125
    25%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.6 g
    13%
    Cholesterol 35.0 mg
    11%
    Sodium 2295.4 mg
    95%
    Total Carbohydrate 66.2 g
    22%
    Dietary Fiber 9.8 g
    39%
    Sugars 7.7 g
    31%
    Protein 29.7 g
    59%

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