Chicken Taco Soup
Delicious kickin' chicken taco soup.
1 tbsp cumin
4 tbsps taco seasoning
2 tbsps extra virgin olive oil
2 breasts, bone and skin removed chicken breast
3 cups chicken broth
1 1/2 cups fresh cilantro
4 tsps garlic
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1.12 cups stewed tomatoes
1/4 cup green chilies, chopped
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 cup black beans
1 cup cannellini beans
Grill the chicken breast and then chop to small bite size pieces.
In large stock pot, heat the extra virgin olive oil and then add onion and garlic, stirring and cooking for about 2 minutes.
Add the tomatoes, green chilies, cumin, taco seasoning (to taste) and chicken, stirring and cooking for about 2 minutes.
Add the beans, chicken broth, and water. Salt and pepper to taste. You can add more cumin and taco seasoning if you like more spice, too.
Bring to a boil and then turn to low and simmer for 20 minutes or longer, an hour wouldn't hurt it one bit! Add the cilantro about 5 minutes before serving.
Optional to add about 10 sliced button mushrooms sliced and also top with a dollop of fat free sour cream or fat free plain yogurt to your liking!
Note: we enjoyed this with a nice green salad with homemade balsamic dressing, sprinkled with some sunflower seeds and some brown rice cooked with some basil.
in 1 serving of Chicken Taco Soup.
, 45% carbs, 37% protein.
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