Mexican Chicken-Vegetable Soup

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Submitted by Debra Jones.

Preparation time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy - for beginners


1 T. oil
1 med. onion chopped
1 lb. ground chicken breast or hamburger
1.5 tsp.ground cumin**
1 (32oz) chicken broth
1 can rotel tomatoes
1 large sweet potato cut into cubes
1 large parsnip, peeled and sliced


Heat oil in large pan over med-high heat. Add onion & cook stirring freguently until soft. Add chicken & cumin. Cook until browned breaking up chicken with spoon.
Stir in broth, tomatoes, sweet potato, and parsnip. Bring to boil. Simmer until sweet potato is fork tender, about 15 minutes.

** This is a spicy soup so you could either use less cumin or not add it at all.


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