Taco Soup

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.

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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.