Mexican

Chicken Taco Soup Re-Imagined is for Soup.

Chicken Taco Soup Re-Imagined takes 10 minutes to prepare.

Chicken Taco Soup Re-Imagined takes 15 minutes to cook.

Chicken Taco Soup Re-Imagined makes 6 servings.

The ingredients for Chicken Taco Soup Re-Imagined are:

3/4 lb boneless, skinless chicken breasts
3 cups College Inn 99% Fat Free chicken broth
1 can (15 oz) Bush's black beans (drained and rinsed)
2 cups purchased or homemade salsa (I use Grandessa from Aldi's, but any kind will work)
1 envelope Taco Bell Taco Seasoning Mix
1 packet Splenda
1 1/2 tsp finely chopped garlic
Dash Tabasco to taste

Here is how you make Chicken Taco Soup Re-Imagined:

1. Cook chicken and either cube it or shred it.2. Stir all the remaining ingredients into a dutch oven and heat to boiling.3. Reduce heat to low and simmer uncovered around 10 to fifteen minutes until all ingredients are hot.4. Garnish with a little low fat sour cream or a few tortilla chips if desired. I tear up whole grain bread, throw the pieces in and it's yummers!**I listed the ingredients that I used by brand because the sodium content varies so widely. This soup could be much lower in sodium than I've made it here.Serving Size:?Makes 6 one cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JOY-CEE.

The nutritional information for Chicken Taco Soup Re-Imagined is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 148.4

• Total Fat: 0.7 g
• Cholesterol: 27.5 mg
• Sodium: 1,071.0 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 2.0 g
• Protein: 14.9 g

Chicken Taco Soup Re-Imagined is Mexican cuisine.

The dietary needs meet for Chicken Taco Soup Re-Imagined is Low Fat