Let me say this right up front – the crappy cellphone photo does not do this soup justice! I forgot my camera at my summer cabin and couldn’t find the old Pentax so there ya go. This soup/stew is truly amazing! I substituted cooked ground chicken for the precooked chicken and didn’t have any lime juice or lime Mrs. Dash, but I don’t think the dish suffered much. This recipe defeats the purpose of eating a “diet” meal because it’s so good you’ll end up eating 2 servings anyway! The Greek yogurt adds just a hint of tang which makes it extra special. This one is definitely going into regular rotation.
Creamy Taco Soup
(SERVES 7) Source: Muscle and Fitness Hers Magazine
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
Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
Add remaining ingredients and stir well.
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, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g