Real Recipes From Real Home Cooks ®

chicken taco soup and avocado salad with southwest yogurt dressing

(3 ratings)
Recipe by
cindy sandberg
carlisle, IN

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

(3 ratings)
yield 3 -4
prep time 5 Min
cook time 25 Min

Ingredients For chicken taco soup and avocado salad with southwest yogurt dressing

  • 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

How To Make chicken taco soup and avocado salad with southwest yogurt dressing

  • 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.

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