Chicken Taco Soup (Or Stew!) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great low-fat soup that can be made any which way you choose! Really simple, really fast, and really good! Ingredients:
12 ounces chicken breasts, cooked |
1 1/2 cups low sodium chicken broth |
1 (1 1/4 ounce) envelope taco seasoning |
1 tablespoon ranch dressing mix |
1 (15 ounce) can chili beans |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can pinto beans |
1 (15 ounce) can no-salt-added corn |
3 ounces quinoa |
Directions:
1. Cook the chicken breast however you choose; I have boiled them in the chicken broth and then shredded them.
2. Add all ingredients to a stockpot (DON'T drain the cans of beans, tomatoes, or corn! The liquids make the soup).
3. Simmer the soup for 20-25 minutes, then enjoy! You can top with shredded cheese and crushed tortilla chips. I have also used ground turkey in place of the chicken.
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