Chicken Taco Soup - 22g Carbs, 4g Fiber, 4g Sugar
From: www.peakmarket.com
2 Tbsp olive oil
1 cup onion, chopped
2 garlic cloves, sliced
1 14 oz can chicken broth (398 ml)
1 14 oz can chili seasoned beans, undrained ( 398 ml)
1 14 oz can black beans, undrained (398 ml)
1 14 oz can corn, drained (398 ml)
2 14 oz cans diced tomatoes with green chilies, undrained (398 ml)
2 chicken breast halves, skinless & boneless
2 Tbsp taco seasoning
1 cup tortilla chips, crushed
1 cup cheddar cheese, shredded
In large soup pot over medium heat, add oil. Add onion and garlic and cook, stirring, until softened but not brown, about 3 minutes. Add chicken broth, chili seasoned beans, black beans, corn, tomatoes with chiles, chicken breasts and taco seasoning. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and let soup simmer, covered, until chicken has cooked through, about 40 to 45 minutes. Remove pot from heat and transfer chicken to plate to cool.
When chicken is cool, shred it and return to soup. Add crushed tortilla chips and stir to mix. Cook soup, uncovered, over medium heat until it thickens and chips soften, about 15 minutes. Spoon into bowls and garnish with cheddar cheese.
Serves: 8
Serving Size: 13.3 oz (378g)
Nutrition per Serving: 284 Calories, 128 Calories from Fat, 14.3g Total Fat, 5.1g Saturated Fat, 0.2g Trans Fat, 45mg Cholesterol, 1367mg Sodium, 22g Total Carbs, 4g Dietary Fiber, 4g Sugars, 19g Protein – Vitamin A: 20% - Vitamin C: 19% - Calcium: 17% - Iron: 12%
Posted by: chefgloria1030@yahoo.com
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