Chicken Taco Soup and Avocado Salad with Southwest Yogurt Dressing

cindy sandberg

By
@cindyLs

Soup and salad with a spicy flair...yum!


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Comments:

Serves:

3-4

Prep:

5 Min

Cook:

25 Min

Ingredients

SOUP

1/4 c
chopped onion
1/2 c
chopped green or red sweet pepper
2 tsp
taco seasoning
1/2 tsp
minced garlic
4 c
chicken stock
1/2 c
salsa
1 c
cooked, chopped chicken
1 c
canned cannelini beans(or black or pinto beans), drained and rinsed
1/2 c
frozen or canned corn
2 Tbsp
fresh minced cilantro(or 2t. dried)
2
8 in. flour tortillas
toppings of your choice(optional)-shredded cheese, sour cream, etc.)

SALAD

4 c
torn salad greens
1/2 c
chopped tomato
1/4 c
thinly sliced onion
1/4 c
diced red sweet pepper
1/2 c
sliced avocado
1 c
plain yogurt
1 tsp
taco seasoning
2 tsp
fresh cilantro, minced-or1/2t dried cilantro
1 tsp
lime juice

Directions Step-By-Step

1
Cook and stir onion and red pepper in small amount of olive oil about 4 minutes. Add taco seasoning and garlic and cook and stir 1 minute more. Add stock, salsa, chicken, beans, corn and cilantro. Bring to a boil, then reduce heat and simmer for about 20 min.
2
Meanwhile, cut tortillas into thin strips. Spray with cooking spray and toss to coat. Spread on baking sheet and bake at 350 for 5-7 minutes until starting to brown and crisp. Serve sprinkled on soup.
3
For salad-combine greens, tomato, onion and pepper and toss. Place on salad plates and top each with a few slices of avocado. Combine yogurt with remaining ingredients and serve on the side.

About this Recipe