There are nearly 100 ways you can make taco soup, but this version is definitely my favorite! I like the ground beef taco soup okay, but this chicken chili is not only healthier, but I believe tastes even better. The other aspect of this soup that makes it different than other recipes is the vegetables in this soup. During the summer I throw any vegetable I can find into this soup–zucchini from the garden, yellow squash, fresh tomatoes, peppers, onions, etc. Garden vegetables make this soup even better, but ones from the store also do the trick. My favorite vegetables to add are bell peppers (any color works great), zucchini (and yellow squash if you can find it), onions, and green chiles. I also play around with this recipe and add some more seasoning, double to beans (I like more beans in my soup–plus, it makes the recipe stretch further), and as many canned/diced tomatoes as you would like. This recipe is very flexible and can be adapted to any families needs (vegetarian also works great). Top this soup with fat free sour cream, juice of a lime, a little cheese, and you have a healthy and delicious meal. (For those familiar with Weight Watchers, this recipe is VERY low in fat and high in fiber-only 3-4 points for an entire bowl!) It is the New Year right…we have to worry about things like that-ugh!

Summer Chicken Chili
Ingredients
  1. 1 medium zucchini, chopped
  2. 1 medium white onion
  3. 1 bell pepper, chopped fine (any color)
  4. 2 cans pinto beans, drained
  5. 2 cans black beans, drained
  6. 2 cans kidney beans, drained
  7. 2 cans corn, drained
  8. 16 oz. thick and chunky mild salsa
  9. 3 chicken breasts (uncooked)
  10. 1/2 -2 T. chili powder
  11. 14 oz. cans chicken broth (or 2 c. water and 2 T. chicken base/bouillon)
  12. 1 can diced tomatoes
  13. 8 oz. tomato sauce
  14. 1 garlic, pressed
  15. 1t. ground cumin
  16. 2 T. lime juice (fresh or from a bottle)
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Instructions
  1. Sauté onion, zucchini, pepper, chili powder and garlic until onions are tender. Add other seasonings and lime juice. Add chicken breasts (cut in half or quarters) and the remaining ingredients. Simmer for 30 minutes after coming to a boil, or until chicken is tender and begins to fall apart. Take out large pieces of chicken and shred. Return shredded chicken to soup. Simmer until ready to serve. Top with chips, cheese, sour cream, extra lime juice, cilantro, etc.
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