-1 Can black beans (drained)
-1 Can pinto beans (drained)
-1 Can died tomatoes (we used "fire roasted" and didn't drain!)
-1 Can green enchilada sauce (I could could only find one of those HUGE cans, so I used about 1/2 of it)
-1 Small can diced green chilies
-1 Taco seasoning packet
-4 Cups chicken broth (we used water + bouillon cube recipe)
-3 Chicken large breasts, fresh
1. Bring corn and chicken broth to a boil
2. Add black and pinto beans, diced tomatoes, enchilada sauce, and green chilies, and reduce soup to a simmer on medium heat
3. In a separate pan, add oil (to coat pan) and chicken breasts. Cook on medium-high heat for about 5 minutes on each side, breaking up pieces with a spatula as you go. Add 1/2 packet of taco seasoning and 1/2 C. water to the pan. Continue cooking until done.
4. Add the remaining contents of the taco packet to the soup pot
5. Add all the contents from chicken pan (including juice) to the soup pot.
6. Simmer for 5-10 minutes, or until chicken is tender. Put on low heat until ready to serve.
Serves approximately 12
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| Photo Cred: High Heels and Grills....We were too hungry to take a picture ;) |
This recipe was a HUGE hit with the family. Took about 30 minutes from start to finish, and at about 200 calories per serving, this is a healthy one too! Serve with sour cream, cheese, or chips for an extra something something :)
For anyone curious, the main changes to the original recipe are: home-cooked chicken instead of from a can (icky....); and twice the amount of chicken broth instead of including cream of chicken soup which is higher in calories, and contains dairy. I also added green chilies for color. Bon appetit!
Looks really good and great changes.
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