Creamy Taco Soup (Makes 7 Servings)
Jenny Grothe

Add this protein-packed recipe to your grocery list this week/weekend. Not only does it make 7 servings so you can package it up and grab it on the go, it also makes for an extremely tasty (and healthy) tailgate dish! Crunch up and add a few multi-grain chips on top! You can still watch the big game this weekend without throwing your healthy diet out the window.


3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend

1) Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
2) Add remaining ingredients and stir well.
3) Cover and cook on high for 2 hours or on low for 4-5 hours.
Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.

Nutrition Facts (per serving): Calories 275, Protein 32 g, Fat 2g (Saturated fat 1g), Carbohydrates 36 g, Cholesterol 47mg, Sodium 401mg, Dietary Fiber 11 g, Sugars 7 g

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