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Chicken Vegetable and Salsa Soup

Chicken Vegetable and Salsa Soup

Submitted by: Jimmie D, Tampa, FL

More salsa, more taste! Great served with tortilla chips.
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Serves 10

  • 4 cups Pictsweet frozen Baby Lima Beans
  • 1/2 cup Pictsweet frozen Chopped Onions
  • 6 cups chicken broth
  • 1 can (14 oz.) peeled and chopped tomatoes
  • 1 (20 oz.) package Pictsweet frozen Golden Sweet Cream Corn, thawed
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 cooked and diced chicken breasts
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/4 cup or more salsa to taste


Place frozen lima beans and chopped onions in saucepan and cover with water. Place on stove top and bring to a boil. Boil 3 minutes. Reduce heat and simmer for 20 minutes. Drain. In a large saucepan, combine chicken broth, tomatoes, lima beans, onions, corn, ketchup and Worcestershire sauce. Bring to a boil. Reduce heat and add chicken and remaining ingredients. Simmer for 20 to 30 minutes or until desired thickness. Serve with corn bread or tortilla chips.

Nutritional Info

  • Serving Size: Serves 10
  • Calories: 200
  • Total Fat: 3g
  • Cholesterol: 5mg
  • Sodium: 830mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 5g
  • Protein: 10g

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