Chicken Taco Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Chicken Breast, no skin, 2 unit (yield from 1 lb ready-to-cook * Cilantro, raw, 3 tbsp * Yellow Sweet Corn, Canned, .5 can (12 oz) yields * Beans, pinto, 1 cup * Carrots, raw, 2 medium * *Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) * Onions, raw, .25 cup, chopped * Garlic, 1 tsp * *Crushed Red Pepper, .25 serving * *Cayenne Pepper, .5 tsp * *Black Pearl's Large Black Olives (4 olives), 2 serving * Stewed Tomatoes, .5 cup * Water, tap, 8 cup (8 fl oz) * *Better than Bouillon Vegetable Base, 1 tbsp
Cook chicken till light brown in stock pot. Next, add a little water, onions, garlic crushed peppers and cayenne pepper.
Clean potatoes and carrots and cut into small chunks. Add to stock pot. Add corn, and beans. Add 7 cups of water and bring to a full boil, boil for 5 minutes then turn down to simmer.
Take a cup of boiling liquid and put into a cup add the "better than bouillon" and stir in till it melts. Add back into the pot.
Simmer on low till all veggies are tender.
Salt and pepper to taste.
My family likes to eat this with sour cream and Fritos. Add a can of chillies if you want a spicier soup.
Number of Servings: 8
Recipe submitted by SparkPeople user SSHELTON05.
Clean potatoes and carrots and cut into small chunks. Add to stock pot. Add corn, and beans. Add 7 cups of water and bring to a full boil, boil for 5 minutes then turn down to simmer.
Take a cup of boiling liquid and put into a cup add the "better than bouillon" and stir in till it melts. Add back into the pot.
Simmer on low till all veggies are tender.
Salt and pepper to taste.
My family likes to eat this with sour cream and Fritos. Add a can of chillies if you want a spicier soup.
Number of Servings: 8
Recipe submitted by SparkPeople user SSHELTON05.
Nutritional Info Amount Per Serving
- Calories: 120.8
- Total Fat: 1.1 g
- Cholesterol: 10.3 mg
- Sodium: 253.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 4.0 g
- Protein: 7.8 g
Member Reviews