by Amanda Coers

Created on: March 02, 2010

Nothing is more soothing, delicious and classic than chicken soup. Chicken is a wonderfully versatile meat and is great paired with a variety of flavors. Try this lighter, healthier variation of the classic Taco Soup recipe:

Chicken Taco Soup

Ingredients:

* 5 lbs chicken quarters

* 1 small can green chilies

* 1 small yellow onion

* 2 cans stewed tomatoes

* 1 can Mexican-style stewed tomatoes

* 2 cans black beans

* 2 cans yellow hominy

* 1 packet of taco seasoning

* 1 packet ranch dressing mix

* Garlic powder

* Salt

* Pepper

* Olive oil

* Optional toppings: salsa, sour cream, shredded cheese

Directions:

In a large pot, boil the chicken quarters in water with salt, pepper and garlic powder until cooked through. Remove the chicken from the broth and debone, discard bones and skin. Pour broth through a mesh strainer into a large bowl and set aside. Allowing the broth to cool completely will bring the fat to the top of the liquid. Gently scrape the fat from the top of the bowl and discard. This simple step keeps the soup light and lower in fat and calories.

Dice the onion and place in a large pot with a few tablespoons of olive oil and the green chilies. Allow onion to brown slightly. Add shredded chicken to the pot along with taco season and ranch dressing mix. Stir and then add the chicken broth back to the pot.

Open two cans of black beans and drain and rinse before adding to the pot. Open the hominy, drain and add to the pot. In a blender, combine the stewed tomatoes, blend well and add this to your soup.

Stir well to mix all the wonderful flavors. Cover and allow to simmer over low heat for 30 minutes. This soup is perfect topped with sour cream, shredded cheese and served with flour tortillas.

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