Learn why variety is the spice of life with this Spicy Mixed Bean Taco Soup! Shake things up a bit when you follow this scrumptious recipe today!
What You Need
Original recipe yields 12 servings
1 Tbsp. oil
1 lb. lean ground chicken
1 onion, chopped
1 red bell pepper, chopped
2 cans (15.5 oz. each) no-salt-added pinto beans, rinsed
1 can (15.5 oz.) no-salt-added black beans, rinsed
1 can (14.5 oz.) diced tomatoes and green chiles, undrained
1 can (14.25 oz.) corn, undrained
1-1/2 cups fat-free reduced-sodium chicken broth
1 can (8 oz.) tomato sauce
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
1/4 tsp. crushed red pepper
1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add chicken, onions and bell peppers; cook 5 min. or until chicken is done, stirring frequently.
Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
Serve topped with cheese.
Serve with one or more taco toppings, such as BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, chopped green onions and chopped fresh cilantro.
Serve with avocado slices.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.