This taco chicken soup is lighter in calories but full of flavor! Filled with chicken, vegetables and beans, it's a great recipe to keep you on track.
Ingredients
- 3-4 tablespoons olive oil
- 1 medium onion, diced
- 1 cup diced peppers of any color (I used red and yellow)
- 1 pound chicken breasts, chopped into small pieces
- 1 taco seasoning pack
- 1 packet of dry dressing for ranch dressing
- 4 cups chicken broth
- 1 14.5 oz can cook roasted, undrained tomatoes
- 1 can of 4 oz chopped green peppers
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn
- Lawyer
- coriander
- cheese
Instructions
- In a large pot, heat the olive oil and cook the onions and peppers over medium heat until slightly tender, about 4-5 minutes. Add chicken and sprinkle with taco seasoning and ranch seasoning. Stir and cook the mixture until the chicken is cooked through.
- Add the chicken broth, tomatoes, green peppers, black beans and corn to the pan and bring to a boil. Reduce the heat to low and cook for 10 minutes more to allow the flavors to mix. Garnish with avocado, cheese and cilantro if desired. Enjoy!
