Rotel Chicken Soup

This is a super simple and super quick recipe that I just threw together. My son has now declared it his favorite and wants me to make it all the time.

Ingredients:

2 Cans Chicken Breast, Drained
1 Can Rotel
1 Can Corn, Drained
1 Can Black Beans, Drained and Rinsed
4 Cups Chicken Broth
16 American Cheese Slices
1 Packet Chili Seasoning Mix
1 Packet Ranch Dressing Mix

Instructions:

Combine chicken, Rotel, corn, beans, broth and seasonings in large pot and bring to a boil. Add cheese slices, stirring until melted. Reduce heat and let simmer for about 15 minutes.

Chicken & Black Bean Taco Soup

I hope you all don't get tired of me posting Taco Soup recipes.  I think this is my third version, but I do love Taco Soup.

This is a twist on the original Chicken Taco Soup Recipe I posted a while back.  I hope you enjoy it as much as my family did.

Ingredients:

• 2 large cans chicken breast meat, drained
• 2 cans Rotel
• 1 can sweet whole kernel corn, do not drain
• 1 can cream corn
• 1 large can black beans, rinsed and drained
• 2 cans Spicy V8 (5.5 oz.)
• 1 envelope ranch dressing mix
• 1 envelope taco seasoning mix

Directions:

• Combine all the above ingredients and mix well.  Bring to a boil, reduce to a simmer and cook for at least 20 minutes.  

This is a super simple and quick recipe and it is really yummy.  Serve with cornbread or with tortilla chips and shredded cheese.

Spicy Taco Soup

This is my spiced up version of Taco Soup.  I found a basic recipe and altered it to my taste buds.  It must have been pretty good, because my guys loved it.  I hope you will too!

Ingredients:

• 1 pound lean ground beef
• 1 small Vidalia onion, chopped
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 2 cans Rotel
• 1 can condensed tomato soup
• 2 cans Spicy V8 Juice (5.5 oz. each)
• 1 - 12 oz. bag of frozen sweet corn
• 1 packet of taco seasoning
• 1 packet ranch seasoning
• salt and pepper to taste

Directions:

• Brown ground beef with chopped onion and drain.
• Add the rest of the ingredients and mix well. 
• Once it comes to a boil, reduce heat and let simmer for at least 30 minutes.

This was super easy and really yummy.  I served it with tortilla chips and shredded cheese.

I wish I could tell you the exact nutrition facts on this recipe, but I just threw it together.  I did find a similar soup on My Fitness Pal which was 238 calories for 1 cup. 

Yielded approximately four generous servings.  

Chicken Taco Soup

My family really likes this soup and it is also low calorie.  Because I am trying to lose weight and get healthy; I will be posting some lighter, healthier recipes.

Chicken Taco Soup

Ingredients:
2 12.5 oz. cans chicken breast meat, drained
1 12 oz. bag frozen sweet corn
1 can Rotel
4 cups chicken broth
1 can white beans
1 can light red kidney beans
1 packet of ranch seasoning mix
1 packet of taco seasoning mix

Directions:
Place all ingredients in a crock pot and cook on high for 4 to 6 hours.

110 calories per 1 cup serving

Note:  You can serve this with tortilla chips and shredded cheese.  Of course, that will add calories.

Easy Crock Pot White Bean Chicken Chili

This is a quick and simple recipe that can be prepared in the crock pot.  You can also throw this together on the stove and have it ready quickly.  I like putting it in the crock pot for about four hours; giving the spices time to blend.

Ingredients:

• 2 Cans White Chicken Breast Chunks (I use a fork to shred and break up the meat)
• 1 Can Mild Rotel
• 1 Envelope of Chili Seasoning (I have used both regular Chili Seasoning Mix and White Chili Seasoning Mix.  Both work equally as well.  So just use what you have on hand.)
• 1 Can of Chicken Broth
• 2 Cans of White Northern Beans (drained and rinsed)

Directions:

• In crock pot; add two cans of White Chicken Breast Meat.  Use a fork to shred/break up the meat, so it's not a bunch of big chunks.
• Add Rotel, chicken broth, chili seasoning and beans.
• Mix well and  cook on high for about two hours, then turn down to low until ready to serve.  

If you should decide to cook this on the stove top; place all the ingredients in a large pot, mix well, bring to a boil, then turn down and let simmer for at least 30 minutes before serving.