Thursday, October 10, 2013

Creamy Chicken Taco Soup

Health Junkie Kitchen
8 oz shredded Boneless Skinless Chicken Breast
15 oz can of black beans (No Salt added)
15 oz can chopped tomatoes (No Salt added)
1 small can of chopped green chilies
4 oz of Libby's Plain canned Pumpkin
4 oz of Fage 0% yogurt
8 oz of water (can be more or less depending on desired thickness)
2 TBS taco seasoning
1/2 TBS cumin

1 red bell pepper, chopped
1 orange bell pepper, chopped
1/2 yellow onion, chopped
1 TBS Grape seed oil (you can use any healthy fat oil of choice)

1. Add cooked chicken, black beans, tomatoes, green chilies, and water  to the pot. Mix together and add in taco seasoning and cumin. Bring to a boil. Add in the pumpkin and fage yogurt. Boil to desired thickness while stir occasionally (3-5 minutes). Turn down low and simmer for 15 min.

2. Saute chopped peppers and onions in the oil. Add them into the soup once you are ready to eat.

3: Serve and enjoy

Optional: top off with green onions, 2 tbs mozzarella cheese, and corn chips
Serves: 4

Macros: 255 cal 28g carb 6g fat 28g protein

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