January 13, 2013

Chicken Fajita Soup and Taco Seasoning Mix

1 box of low fat/low sodium chicken broth (or 3 - 15 oz. cans)
1 to 2 packs of taco seasoning (recipe follows)
3 to 4 chicken breasts, cooked and shredded
1 onion chopped
5 to 6 stalks of celery, chopped
3 cans of Rotel tomatoes with chilis (I used mild)
1 to 2 cans of low sodium black beans, rinsed
1 bag frozen corn
1 teaspoon minced garlic

Dump everything into a crockpot and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

I had a bowl of sharp cheddar that I lightly shredded, more like shaved thinly, to garnish on top of the soup.  I served this with some brown rice that you can add to the soup or eat on the side.  I also served a nice tossed salad.

Taco Seasoning Mix

1/4 cup dried minced onion
2 tablespoons chili powder
1 tablespoon cornstarch
1 tablespoon crushed dried red pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon round cumin

Combine all ingredients and store in an airtight container.  Measure out 2 tablespoons of this mix to use a substitute for commercially prepared taco seasoning mixes.  This is a low sodium seasoning mix.

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