Texas vegetable soup

Yield: 8 Servings

Measure Ingredient
1 can Whole tomatoes; undrained, 28 ounces
1 Jar mild thick salsa; 24 ounces
1 can Whole kernel corn; undrained, 15 1/4 ounces
1 can Chili beans; undrained, 15 1/4 ounces
1 pack Chili seasoning; 1.25 ounces

Heat all ingredients to boiling in 2-quart saucepan; reduce heat. Break up tomatoes. Cover and simmer 10 minutes, stirring occasionally.

Cal: 180 Pro: 6g Carbs: 30g Fat: 4g Sod: 1190mg Recipe by: Betty Crocker's Soup, Stew, & Chili Posted to brand-name-recipes by "JoAnne Critten" <mcritten@...> on Mar 28, 1998

Similar recipes