Chicken Taco Soup

Submitted by: Rachele Beck

3 cups chicken broth
12 oz chicken breast halves without skin
8 oz tomato sauce
15 oz stewed tomatoes, chopped
2 cups frozen corn kernels (or canned)
1 package taco seasoning mix
2 cans black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can navy beans, rinsed and drained
2 oz. mozzarella cheese, grated
2 Tablespoons fresh cilantro, chopped

Cook chicken and cut up into small pieces. In a large soup kettle, place cooked chicken in chicken broth and add tomato sauce, stewed tomatoes, corn, taco seasoning, and beans. You can use any variety of beans you like. Simmer for about 20-30 minutes. Add cilantro and mix well. Serve with a dollop of fat free sour cream, a sprinkle of cheese in each bowl, and baked tostitos. This can also be done in a crock pot; cook the chicken for 3-4 hours with chicken broth until done. Then chop up chicken breasts and add the rest of ingredients. Then cook on low for 1 hour.
Calories 319.7 Total fat 2.9 g Protein 25.3 g Fiber13.9 g
I have made this without the chicken and it is still delicious. You don't miss the chicken cuz everything else is yummy.