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Chicken Taco Soup with Salsa Verde

Chicken Taco Soup with salsa verde and tortilla chips.

This soup is easy to make and a crowd pleaser! Be sure to check your ingredients for gluten-free labeling!

Ingredients

32 oz chicken broth
16 oz jar of salsa verde
4 cups shredded, cooked chicken
2 14.5 oz cans fire-roasted tomatoes
2 15.25 oz cans of corn
2 15 oz cans of black beans
4 oz can of diced chiles
2 teaspoons of cumin
salt & pepper to taste

Instructions

Put everything in a big pot. Bring to a boil and then turn heat down and let it simmer for at 15 minutes. This can be simmered for up to an hour.

Notes

Be sure to check labels on all your ingredients to make sure they are gluten-free!

I serve my soup with tortilla chips so if you do be sure to count those points for Weight Watchers or use approved baked chips with Trim Healthy Mama.

Nutrition