Chicken Taco Soup and Avocado Salad with Southwest Yogurt Dressing

cindy sandberg


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

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★★★★★ 3 votes
5 Min
25 Min



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
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)
8 in. flour tortillas
toppings of your choice(optional)-shredded cheese, sour cream, etc.)


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


1Cook 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.
2Meanwhile, 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.
3For 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.

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