Texas vegetable soup
8 Servings
| Quantity | 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