Taco Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 boneless skinless chicken breasts, cut in half lengthwise2 cans rotell1 can diced tomatoed w/ Garlic Oregano Basil2 boxed reduced sodium chicken brothcumin (1 tbsp)taco seasoning (1/8 cup)1 can white shoepeg corn1 can reduced sodium tomato soup, condensedlow fat/light sour cream as garnishKraft 2% sharp cheddar cheeses, shredded, as garnish
Put chicken broth in a large pan on the stove on medium heat. Blend together tomatoes (diced & rotell) and spices in a blender until mixed. Add to chicken broth on stove. Add raw chicken breasts. Continue to cook on low/med heat until chicken is cooked through and flakes easily. Pull out chicken and flake apart, adding back in to soup mixture. Add can of tomato soup and shoepeg corn, continue cooking on simmer, or low/med heat until ready to eat. When ready to eat, put soup in bowls & to each add 1 tbsp of sour cream and 1 oz of shredded cheese, stir in until well mixed. Enjoy!!
Serving Size: makes 8 1-cup servings
Serving Size: makes 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 309.5
- Total Fat: 11.5 g
- Cholesterol: 100.2 mg
- Sodium: 1,321.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.0 g
- Protein: 37.7 g
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