Chicken Taco Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chicken Taco Soup calories by ingredient
Number of Servings: 10
Ingredients
-
29 oz can pinto beans drained and rinsed
15.5 oz can black beans
2 cups frozen mixed vegetables
14.5 oz can diced tomatoes drained
3 tbsp Ortega 40% less sodium Taco Seasoning Mix
4 tbsp sweet and spicy BBQ sauce
2 cups water
9 oz grilled chicken breast strips chopped into 1 inch pieces
1/4 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.
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.