Sacramento Taco Soup

I am not sure of the original origin of this recipe. I have seen it printed in both a Weight Watchers and a Southern Living cookbook. I found it on a WW recipe review board years ago. It is a very delicious soup recipe, I see why it gets so much attention. The key to this recipe is the green taco sauce. It is what makes this soup so different. I think it echos the green chilies and adds a bright tartness. I love that there are so few ingredients and very little chopping. Sometimes I don't even chop. I use kitchen shears and snip the green onion and cilantro right into the bowl. Delicious and easy, you can't beat that.

Sacramento Taco Soup

Serves 8 (1 cup servings)

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    ~ (or 12 oz. pre-cooked chicken, cut into bite-size pieces) ~

2 (14.5 oz.) cans diced tomatoes, undrained

4 cups fat-free low sodium chicken broth

1 (4.5 oz.) can chopped green chilies, undrained

1/4 tsp. kosher salt

4 (6-inch) corn tortillas, halved

1/2 cup green onions, chopped

1/2 cup Monterrey Jack cheese, shredded

1/4 cup chopped fresh cilantro

1/4 cup green taco sauce

Directions

Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes (If using pre-cooked chicken, add in the last 15 minutes of cooking time).

Tear each tortilla half into 1-inch pieces; place 1 tortilla half in each of 8 soup bowls. Ladle soup into bowls; top each with 1 Tbsp. green onions, 1 Tbsp. cheese, 1-1/2 tsp. cilantro and 1-1/2 tsp. green taco sauce. 

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