Chicken taco Chilli Stuff Soup(Great altered for vegitarians)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
* 1 Can Red Beans, 2 cup * 1 Can Tomato sauce, 1 cup* 1 Can Diced Tomatoes & Green Chili, 2 Cups* 1 Can Cream style corn 2 Cups * Boneless Skinless Chicken Breast, 8 oz* Water, 3 Cups (More as desired)* Tons of different spices, Generous amount; I used Chili powder, Garlic salt, Garlic powder, Cajun seasoning, Black pepper, Crushed red pepper, and Parsley
Put large pot on the stove on medium/high heat.
Open can of beans, tomato sauce, diced tomatoes/chili, & cream corn. Add them all to the pot, and stir until they're combined.
Add 2 Cups of water( Add more if desired, I used 3), and stir to combine.
Add all of the spices of your choice, make sure they are a generous amount, as this adds the most flavor to the dish.
You shouldn't need to add any salt, this recipe is already pretty high in sodium. A salt substitute would be okay, or a pinch of salt, just be careful if you're watching your sodium in take.
Take two frozen 4oz chicken breasts & Add into the center of the pot, cover and reduce heat to low and let simmer for 45 minutes to an hour.
When chicken is done cooking, remove from the pot and shred the chicken, and add it back into the soup.
Serve by itself, with cheese & tortilla chips, pasta, in a wrap, the possibilities are endless.
Makes about 7 1 Cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user HOWODD.
Open can of beans, tomato sauce, diced tomatoes/chili, & cream corn. Add them all to the pot, and stir until they're combined.
Add 2 Cups of water( Add more if desired, I used 3), and stir to combine.
Add all of the spices of your choice, make sure they are a generous amount, as this adds the most flavor to the dish.
You shouldn't need to add any salt, this recipe is already pretty high in sodium. A salt substitute would be okay, or a pinch of salt, just be careful if you're watching your sodium in take.
Take two frozen 4oz chicken breasts & Add into the center of the pot, cover and reduce heat to low and let simmer for 45 minutes to an hour.
When chicken is done cooking, remove from the pot and shred the chicken, and add it back into the soup.
Serve by itself, with cheese & tortilla chips, pasta, in a wrap, the possibilities are endless.
Makes about 7 1 Cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user HOWODD.
Nutritional Info Amount Per Serving
- Calories: 171.4
- Total Fat: 1.6 g
- Cholesterol: 12.9 mg
- Sodium: 774.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.1 g
- Protein: 11.4 g
Member Reviews