Lighter Chicken Taco Soup
Try this Lighter Chicken Taco Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- avocado
- 4 cups chicken broth
- 1 cup frozen corn
- cheese
- 1 medium onion diced
- cilantro
- 1 packet taco seasoning
- 3-4 tablespoons olive oil
- 1 (15 oz) can black beans drained and rinsed
- 1 packet dry ranch dressing seasoning
- 1 cup diced bell peppers any color (i used red and yellow)
- 1 pound chicken breasts chopped into small pieces
- 1 (14.5 oz) can fire roasted tomatoes undrained
- 1 (4 oz) can chopped green chiles
- Carbohydrate 14.1018703333333 g
- Cholesterol 670.379019466667 mg
- Fat 133.353436954167 g
- Fiber 2.98249409908454 g
- Protein 171.1550448575 g
- Saturated Fat 39.0889196458889 g
- Serving Size 1 1 -8 serving (981g)
- Sodium 1360.15091829444 mg
- Sugar 11.1193762342488 g
- Trans Fat 11.2673487967222 g
- Calories 1979 calories
In a large soup pot, heat olive oil and cook onions and bell peppers over medium heat until slightly tender, about 4-5 minutes. Add in the chicken, and sprinkle with taco seasoning and ranch seasoning. Stir and cook mixture until chicken is cooked through.Add the chicken broth, tomatoes, green chiles, black beans, and corn to the pot and bring to a boil. Reduce heat to low and allow to cook for 10 more minutes to allow flavors to blend. Top with avocado, cheese, and cilantro if desired. Enjoy!
