Chicken Taco Soup- THM- 4 Ways

Well, last weekend was the Superbowl, and what better way to feed my guests than to serve chicken tacos? So, I cooked up about 6 pounds of chicken taco meat (see my recipe for Chicken Taco Seasoning), and they ate and ate and ate. But I still had a LOT of leftover chicken taco meat! My husband took leftovers for lunch (with sour cream and cheese and tomatoes) for a couple of days, and I asked him to leave enough for me to make another meal out of what was left. This is what I came up with!

So, my title says “THM- 4 Ways.” Here are the possibilities-

S- Don’t put in the rice and beans. Your soup by itself will probably be a bit plain (hey, it’s basically chicken, broth, seasoning, and tomatoes at that point), but you can really jazz it up with healthy fats like shredded cheese, sour cream, and diced avocadoes.

S-Helper- Add your 2 cans of beans, but leave out the rice. Then you can add all the yummy stuff to the top like a regular S.

E- Add rice and beans. Don’t add the cheese or avocados, and replace the sour cream with fat free Greek yogurt. If you need a bit of a “cheesy” flair, you can cut up a wedge of laughing cow cheese.

Crossover- Add the rice and beans, plus all the S toppings.

Click HERE for a printable PDF version of this recipe.


Chicken Taco Soup

Soup Base

2 pounds of chicken taco meat (pre-cooked and pre-seasoned is fine, OR- you can just add raw chicken to your broth, plus about 3 tablespoons of chicken taco seasoning- see mine- and cook the chicken in the broth, then shred at the end)

4 cups chicken broth

2 cans of diced tomatoes (you could replace one of them with Rotel if you want)

2 tsp salt (or to taste)

S additions/toppings– shredded cheese, avocados, sour cream, etc.

E additions/toppings– plain Greek yogurt, pre-cooked brown rice, drained black beans

  1. Throw chicken, chicken broth, diced tomatoes, and seasonings into a pot on the stove, and bring to a boil. If you are needing to cook your chicken, cook until chicken is done, then shred and return it to the pan. If you are making the entire soup an E using pre-cooked rice, add about 2 cups of rice and 2 cans of beans and simmer for 10-15 minutes, just long enough for the flavors to mix together well.
  2. Serve with whatever additions or toppings you like. My hubby adds a green tabasco sauce to add extra flavor and a bit of heat to his, too.
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