When I want something warm and filling in a hurry, I often make a pot of this yummy soup. It comes from my sister, Teri who has five young kids, and is often way too busy to cook. Her kids and mine request this soup regularly; kids especially love to stir in their choice of cheese, sour cream, and tortilla chips.

There is no chopping involved in the preparation of this easy soup. While it calls for chicken breast halves which are cooked in the soup, you could easily substitute rotisserie chicken from the deli, or even canned chicken; if you have leftover turkey, it would work well too. I especially like this soup because it calls for ordinary ingredients that most of us have sitting on our pantry shelves. I like to use Rotel tomatoes to add spice to my soup; you can use plain tomatoes if you prefer a mild taste.

Teri's Taco Soup

16 Servings

1 28 oz. can tomatoes in puree, or Tomatoes & Green Chilies
10 cups water
7 teaspoons chicken bouillon
2 to 3 tablespoons chili powder
1 teaspoon cumin
1 tablespoon sugar
4 boneless skinless chicken breast halves, cleaned
3/4 cup rice
1 16 oz. can Great Northern beans

Sour cream
Grated cheddar cheese
Crushed tortilla chips
Lime wedges
Sliced Green onions

Bring the tomatoes (if your family doesn’t like chunks of tomatoes in their soup, put them in the food processor or blender first), water, chicken bouillon, chili powder, cumin, and sugar to a boil and simmer for about 30 minutes while you assemble the remaining ingredients; add the chicken breast halves (that you have trimmed of all fat, veins or other crap) and cook for an additional 15 minutes until the chicken is just barely done. Remove the chicken and shred; set aside. Bring the soup to a boil and add the rice; cook 20 minutes, then add the beans and chicken and cook 15 to 20 minutes more. Serve with a dollop of sour cream in each bowl and any of the optional condiments you want.

Timesaving note: you may use a rotisserie chicken from the grocery deli to save time, or even a can of chicken instead of the chicken breast halves.

Amount Per Serving
Calories 209 Calories from Fat 23
Percent Total Calories From:
Fat 11% Protein 29% Carb. 60%

Nutrient Amount per
Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 20 mg
Sodium 148 mg 6%
Total Carbohydrate 31 g
Dietary Fiber 3 g
Sugars 0 g
Protein 15 g

Vitamin A 19% Vitamin C 33% Calcium 0% Iron 16%