| Fast Prep | dump and go
chicken taco tortilla soup
prep: 15 minutes | cook: 5 minutes | MAKES: 6 servings (1⅓ cups each)
- 2 cups shredded rotisserie chicken
- 2 cups water
- 1 15.5- to 16-oz. jar black bean and corn salsa
- 1 14.5-oz. can reduced-sodium chicken broth
- 1 12-oz. pkg. frozen fire-roasted tricolor peppers, such as Green Giant*
- 2 tsp. dried oregano, crushed
- Coarsely crushed tortilla chips (optional)
- Sour cream (optional)
1. In a 4-qt. pot combine first six ingredients (through oregano). Bring to boiling; reduce heat. Simmer 5 minutes or until heated through, stirring occasionally.
2. If desired, top servings with tortilla chips and sour cream.
*TIP: If you can’t find frozen fire-roasted peppers, substitute one 14.4-oz. pkg. frozen pepper stir-fry vegetables (green, red, and yellow sweet peppers and onions).
PER SERVING: 217 cal., 7 g fat (1 g sat. fat), 53 mg chol., 737 mg sodium, 25 g carb., 6 g fiber, 4 g sugars, 17 g pro.
