Chicken Taco Soup
2 tsp. canola or olive oil
1 medium onion, chopped
1 (16-ounce) can fat-free refried beans
2 (10-ounce) cans diced tomatoes with green chiles
2 cups frozen corn kernels
1 (1.25-ounce) taco seasoning mix (lower sodium)
2 cups water
2 boneless, skinless chicken breasts, cooked & diced
Makes six servings
- In a large saucepan, heat the oil over medium high heat; add onion and cook for five minutes, stirring routinely.
- Add refried beans, diced tomatoes, corn, taco seasoning and water; bring mixture to a boil, reduce heat to medium and cook for 10 minutes, stirring regularly.
- Add cooked chicken breast pieces and cook an additional two minutes. Serve right away.