Recipe
Soup, Chili & Stew
Chicken Taco Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 onion, chopped | ||
| 1 (15 oz) can Hy-Vee no-salt-added black beans | ||
| 1 (16 oz) can Hy-Vee no-salt-added pinto beans | ||
| 1 (15 oz) can Hy-Vee corn, drained | ||
| 1 (8 oz) can Hy-Vee tomato sauce | ||
| 12 oz. beer or chicken broth (alcohol will cook out of the beer) | ||
| 2 (10 oz each) cans diced tomatoes with green chilies | ||
| 1 (1 oz) pkg Hy-Vee taco seasoning | ||
| 1 tsp. cumin | ||
| 1 clove(s) garlic, chopped | ||
| 3 skinless, boneless chicken breasts, cooked and shredded | ||
| 2%-milk cheddar cheese, reduced-fat sour cream, crushed baked tortilla chips, optional |
Directions
- Mix onion, beans, corn, tomato sauce, beer, tomatoes, taco seasoning, cumin, garlic and chicken in a pot. Bring to a boil; then turn down to simmer for 20 to 30 minutes.
- Serve with cheese, sour cream and tortilla chips, if desired.
- Tip: This recipe freezes very well! Divide chicken taco soup into individual freezer-safe containers and take with you to work. Simply defrost and reheat in the microwave.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 25mg
- Sodium: 910mg
- Total Carbohydrates: 30g
- Protein: 17g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 8%