Chicken Taco soup

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4.9 of 5 (8)

Nutritional Info

Servings Per Recipe: 16
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

View full nutritional breakdown of Chicken Taco soup calories by ingredient

Introduction

Warm and filling! Makes enough for the whole family and even some tasty leftovers! Use low-sodium chicken broth or make your own to cut down the salt! Warm and filling! Makes enough for the whole family and even some tasty leftovers! Use low-sodium chicken broth or make your own to cut down the salt!

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 16

Ingredients

1 whole roasted chicken, deboned

8 cups diced, canned tomatoes, with green chilies (or you can add 1 can green chilies)

9 cups chicken broth

1 large sweet onion, diced

3 cloves garlic, minced

1 Tbl ground cumin

1/2 tsp. cayenne pepper

2 tsp. oregano

3 small cans of tomato sauce

2 cups frozen sweet corn

sour 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.