Penn Herb Wellness Guide
Chicken Taco Soup
Ingredients
- 1 tsp vegetable oil (5mL)
- 1 cup chopped onion
- 1 tsp oregano
- 1/2 tsp chili powder
- 1 tsp cumin
- 1 clove garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup tomato sauce
- 1 can (15 ounce, 425g) garbanzo beans
- 1 cup corn kernels (frozen or fresh)
- 2 cups white meat chicken, cut into 1-inch (2.5cm) cubes
- 2 cups tortilla chips, reduced fat
- 1/3 cup cilantro, chopped
Directions
- Heat the oil in a large soup pot. Add onion and saut until tender.
- Add oregano, chili powder, cumin, and garlic, and saut for one minute more.
- Add chicken broth, water, tomato sauce, and corn, and cook for about 15 minutes more.
- Add chicken pieces and garbanzo beans and bring the soup to a boil.
- Reduce heat and simmer for about 10 more minutes, until the chicken pieces are completely cooked.
- Ladle into bowls and place about 1/3 cup tortilla chips (20g) on top of the soup. Sprinkle cilantro on top of the tortilla chips and serve.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.