Serves: 11
Total Calories: 263
In 5-quart Dutch oven, brown ground beef until thoroughly cooked drain. Add all remaining ingredients except chips and cheese mix well. Bring just to a boil. Reduce heat simmer uncovered 20 to 25 minutes or until vegetables are tender, stirring occasionally. Top each serving with chips and cheese.
Nutrition Per Serving (1-cup): Calories 340 Protein 18g Carbohydrate 29g Fat 17g Sodium 1180mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Vegetable Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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