Chicken Taco Soup

The warmth of this Mexican-style main course soup will keep you in toasty fat burning mode no matter how cold it is outside.

Ingredients:

• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon minced garlic
• 1 tablespoon extra-virgin olive oil
• 4 (4-ounce) skinless and boneless chicken breasts, boiled and shredded
• 1 (1.25-ounce) package taco seasoning mix
• 1 (8-ounce) jar salsa
• 1 (7-ounce) can corn kernels, drained
• 1 (14-ounce) can hominy, drained
• 1 (16-ounce) can ranch-style beans, drained
• 2 (4-ounce) cans tomato paste
• 2 (14-ounce) cans low-sodium chicken broth
• 1 (8-ounce) package light cream cheese

Method:

In a large stockpot, saute the onion, bell pepper, and garlic in the oil. Add the chicken, taco seasoning, salsa, corn, hominy, beans, tomato paste, and chicken broth. Bring to a slow simmer and simmer for 20 minutes. Place the cream cheese in a bowl, remove some of the hot liquid from the soup, and pour it over the cream cheese. Stir to melt the cheese, and then pour the mixture back into the soup pot. Simmer on low for another 10 minutes. Serve with a few tortilla chips and 1/3 cup grated Cheddar cheese for women, 1/2 cup Cheddar cheese for men. Be sure to keep a close eye on the serving size of the chips.

Serves: 8

Approximate nutritional analysis per serving: (without chips and grated cheese) 321.6 calories, 31.7 grams protein, 39.6 grams carbohydrates, 4.3 grams fat, 9.8 grams fiber.

http://www.dietfreelife.com/recipes-new/34-fast-carb/2051-chicken-taco-soup.html