Taco Soup

Name: Taco Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 can black beans; 1 can red kidney beans (dark or light dealer's choice); 1 can ranch style pinto beans with jalepenos; 1 pound boneless skinless chicken breasts cubed; 1 package taco seasoning; salt and pepper to taste; 2 cans chicken broth (or water if that is preferable)

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Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 can black beans1 can red kidney beans (dark or light, dealer's choice)1 can ranch style pinto beans with jalepenos1 pound boneless skinless chicken breasts, cubed1 package taco seasoningsalt and pepper to taste2 cans chicken broth (or water, if that is preferable)

Directions

If making it in a regular soup pot:

Cube chicken. Season with salt and pepper to taste. Cook in bottom of soup pan or saute skillet. Use oil sparingly as needed.

After the chicken is cooked, add to soup pot (if not already there), along with all other ingredients. Do not drain anything. Use chicken broth to thin out soup as needed. Bring pot of soup to boil, then reduce to a simmer for 30 minutes.

If cooking a crockpot:
Cube chicken. Place all ingredients in the crockpot, including the 2 cans of chicken broth. Place crockpot on high and leave to cook for at least 5 hours or until chicken is completely cooked.

I serve it over chips with sour cream, cheese, and salsa. I did not add these into the calorie count for this recipe though.

Single batch serves 4-5.
Double batch can serve up to 10.

Number of Servings: 4

Recipe submitted by SparkPeople user ONESHORTINDIAN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving