This is the perfect chili for the whole family. It is kids approved and loved by even the picky eaters. Delicious and satisfying Chicken Taco Soup that is so simple to make.
INGREDIENTS
ground lean chicken or ground lean turkey – l lb (must be 99% free to be zero points!)
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2 15 oz. cans kidney beans, drained and rinsed
2 15 oz. cans black beans, drained and rinsed
2 15 oz. cans pinto beans, drained and rinsed
3 1o oz. can Rotel Original Diced Tomatoes & Green Chilies
15 oz. can tomato sauce
1/2 tablespoon cumin
1/2 tablespoon oregano
1 tablespoon chili powder
2 – 3 cloves garlic, minced
1 onion, diced
1 lime, quartered
HOW TO MAKE ZERO POINT CHICKEN TACO SOUP
When using a Pressure cooker or Instant Pot:
Step 1: Put the ground lean meat inside the pressure cooker or instant pot and use the Sauté or Brown function to cook the meat.
Step 2: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, garlic, and onion. Slice the lime into quarters and squeeze the juice right into the pot.
Step 3: Cover the pot, set it to beans/chili option or meat/stew option, and cook for 20 to 30 minutes depending on the pot you are using.
Step 4: Once done, release the pressure from the cooker. Serve the soup hot. Enjoy!
When using a Slow cooker:
Step 1: Slice the onion. Then, grease the cooking pan with a fat-free cooking spray. Sautee the onions until translucent.
Step 2: Add in the ground meat and cook for about 5 to 7 minutes or until browned.
Step 3: Carefully pour the meat along with the juice and the onions into the slow cooker.
Step 4: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, and, garlic. Slice the lime into quarters and squeeze the juice right into the pot.
Step 5: Set the heat on high and cook for 3 1/2 to 4 hours.
Step 6: Once done, transfer to a serving plate and serve immediately. Enjoy!
Note: You can garnish the soup with chives, a light sour cream, or reduced-fat cheese.
Ingredients
- ground lean chicken or ground lean turkey – l lb (must be 99% free to be zero points!)
- 2 15 oz. cans kidney beans, drained and rinsed
- 2 15 oz. cans black beans, drained and rinsed
- 2 15 oz. cans pinto beans, drained and rinsed
- 3 1o oz. can Rotel Original Diced Tomatoes & Green Chilies
- 15 oz. can tomato sauce
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 1 tablespoon chili powder
- 2 - 3 cloves garlic, minced
- 1 onion, diced
- 1 lime, quartered
Instructions
When using a Pressure cooker or Instant Pot:
Step 1: Put the ground lean meat inside the pressure cooker or instant pot and use the Sauté or Brown function to cook the meat.
Step 2: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, garlic, and onion. Slice the lime into quarters and squeeze the juice right into the pot.
Step 3: Cover the pot, set it to beans/chili option or meat/stew option, and cook for 20 to 30 minutes depending on the pot you are using.
Step 4: Once done, release the pressure from the cooker. Serve the soup hot. Enjoy!
When using a Slow cooker:
Step 1: Slice the onion. Then, grease the cooking pan with a fat-free cooking spray. Sautee the onions until translucent.
Step 2: Add in the ground meat and cook for about 5 to 7 minutes or until browned.
Step 3: Carefully pour the meat along with the juice and the onions into the slow cooker.
Step 4: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, and, garlic. Slice the lime into quarters and squeeze the juice right into the pot.
Step 5: Set the heat on high and cook for 3 1/2 to 4 hours.
Step 6: Once done, transfer to a serving plate and serve immediately. Enjoy!
Note: You can garnish the soup with chives, a light sour cream, or reduced-fat cheese.
