Chicken Taco soup
(8)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
1 whole roasted chicken, deboned8 cups diced, canned tomatoes, with green chilies (or you can add 1 can green chilies)9 cups chicken broth1 large sweet onion, diced3 cloves garlic, minced1 Tbl ground cumin1/2 tsp. cayenne pepper2 tsp. oregano3 small cans of tomato sauce2 cups frozen sweet cornsour cream, reduced fat
Directions
Debone 1 whole roasting chicken. (I use the deli chicken!) Add meat to large soup pot. Add all of the other ingredients, except for the corn and the sour cream. Bring soup to boil, cover and reduce heat to simmer. Cook for approx. 30 minutes. Add corn 15 minutes before serving. Ladle soup into bowls, top with sour cream. You can also add black olives, cheese, black beans, rice, or tortilla chips, but the nutritional information includes only the sour cream, so you'll have to add that seperately! This also makes great left-overs! (I have even frozen 1 cup servings for a quick lunch!)

Number of Servings: 16

Recipe submitted by SparkPeople user KIMBERLYJ9.
Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 131.4
  • Total Fat: 2.2 g
  • Cholesterol: 39.1 mg
  • Sodium: 1,074.0 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 15.8 g

Member Reviews
  • DIANNEMT
     Really good! I made this with the stock and meat that I picked off the bones after cooking them. I used canned corn and added one jalepeno instead of the chilies. I will make this again--easy and everyone liked it! - 10/2/15
  • BRITTANYB84
     This soup was very good and it also made a lot. I have plenty leftover. I used taco seasoning and a little extra garlic and pepper. I boiled a whole chicken so I had plenty of chicken broth and some leftover to freeze. I will definitely make this soup again! - 10/3/11
  • WAVE1946
     Lasts well in fridge or freezer. - 7/22/11
  • TLAING2
     Soup was so good and filling. I will make it again. - 1/11/11
  • BIKINGFLYGIRL
     I used taco seasining instead of the spices. I did add the black beans for the extra fiber and protien. I also added the olives for my family but I will pick them out of mine!! - 5/12/08
  • MYRNA6
     loved the soup, will make it many times - 4/7/08
  • FRGS19
     This soup was great! I only have 4 cups of chicken broth and it still was excellent. Will make again! I added rice which was a great choice. - 4/4/08
  • MOMTO5KDS
     This soup didn't disappoint! I plan to make it again for my church group. They'll never know it's healthy. - 1/8/08
  • DAKOTATURTLE
     Made this soup and loved it. Thank you so very much. - 12/25/07



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