Celebrate Hispanic Heritage Month with Hearty Chicken and Vegetable Soup

This Chicken and Vegetable Soup is a quick and healthy way to transform leftover chicken into a flavorful meal. With frozen veggies and low-sodium ingredients, it's perfect for busy weeknights while celebrating the rich culinary traditions of Hispanic Heritage Month.

Ingredientes

• 1 tbsp onion (chopped)
• 1 can low-sodium tomatoes (14.5 oz, crushed)
• 1 cup potatoes (diced)
• 2 cups low-sodium chicken broth (14.5 oz)
• 1/2 cup cooked chicken (chopped)
• 1 package frozen mixed vegetables (10 oz)
• 1/4 tsp thyme
• 1/8 tsp black pepper
• 1/8 tsp salt

Preparación

1. Combine tomatoes, potatoes, and broth in a pot. Heat over medium until boiling.
2. Add onion, reduce heat, and simmer for 10 minutes.
3. Stir in chicken, frozen vegetables, thyme, pepper, and salt. Cover and simmer for at least 10 minutes until vegetables are tender.

This recipe offers a low-sodium, nutrient-packed alternative to canned soups. For the full recipe and nutritional information, visit USDA’s MyPlate Kitchen. Enjoy a warm bowl of goodness this season!