Taco Soup

Name: Taco Soup
Yield: 10 servings
Ingredients: 1 1/2 lbs ground chicken breast; 1 c onions, chopped; 1 c bell peppers, chopped; 1 1/4 ozs low-sodium taco seasoning mix; 2 c water; 15 ozs no-salt-added stewed tomatoes, undrained; 15 ozs no-salt-added tomato sauce; 15 ozs canned dark red kidney beans, drained; 15 ozs reduced sodium pinto beans, drained; 16 ozs salsa

Adapted from Lutheran Brotherhood: 75 Years of Service & Still Cooking

1 1/2 lbs ground chicken breast
1 c onions, chopped
1 c bell peppers, chopped
1 1/4 ozs low-sodium taco seasoning mix
2 c water
15 ozs no-salt-added stewed tomatoes, undrained
15 ozs no-salt-added tomato sauce
15 ozs canned dark red kidney beans, drained
15 ozs reduced sodium pinto beans, drained
16 ozs salsa

In a three quart saucepan, cook chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in seasoning mix, water, tomatoes, tomato sauce, beans, and salsa. Continue cooking until mixture comes to a full boil; reduce heat to low. Simmer 30 minutes, or until flavors are blended.

Posted: 1/11/1998

Soups & Stews

Rated by 2 users (5.00)

WW Points^* : 3.83

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 223 Calories from Fat 20 (9%)
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 39g	13%
Sodium 653mg	27%
Potassium 101mg	34%
Total Carbohydrate23g	8%
Dietary Fiber 7g	28%
Sugars 6g
Protein 21g	28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.