Chicken Taco Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
29 oz can pinto beans drained and rinsed15.5 oz can black beans2 cups frozen mixed vegetables14.5 oz can diced tomatoes drained3 tbsp Ortega 40% less sodium Taco Seasoning Mix4 tbsp sweet and spicy BBQ sauce2 cups water9 oz grilled chicken breast strips chopped into 1 inch pieces1/4 cup salsa
Directions
Open cans of pinto beans, black beans & diced tomatoes.
Slightly defrost chicken and cut into 1-inch pieces.

Drain & rinse pinto beans, black beans and tomatoes.

Pour pinto beans, black beans, tomatoes, BBQ sauce and water into a large pot. Stir. Add 3 tablespoons of less sodium Taco seasoning. Add chicken. Bring to a medium boil for 5 minutes. Cover and simmer for 20 minutes.

Add mixed vegetables and simmer for 10 minutes.


Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LISABRANDNEW11.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 320.8
  • Total Fat: 0.5 g
  • Cholesterol: 13.5 mg
  • Sodium: 1,111.4 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 13.5 g
  • Protein: 22.7 g

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