Ingredients
6
6 servings
- •1 cup chopped onion
- •3 cups chicken broth
- •1 (14.5 ounce) can diced tomatoes with green chile peppers
- •1 envelope taco seasoning
- •1.5 pounds skinless, boneless chicken breast meat - cubed
- •2 tablespoons cornstarch
- •0.25 cup cold water
- •0.25 cup shredded Mexican cheese blend
- •1 tablespoon chopped fresh cilantro
Instructions
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutritional Facts
Per 6 servings
- Calories: 195
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 1g
- Protein: 25g
- Sugar: 3g
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