Creamy Taco Soup

I could eat soup all year round. So this was a great soup. Very easy to make and it lasted us a few days.


Ingredients: 3/4 c nonfat greek yogurt
1 15 oz can of white beans (drained and rinsed)
1 15 oz can of black beans (drained and rinsed)
1 4 oz can of diced green chilis
1 15 oz can diced tomatoes
1 cup reduced sodium chicken broth
1 cup frozen or fresh corn
1 1/2 shredded cooked chicken breast.  (To prep chicken, I put a 4 pieces of uncooked chicken into a pot with water and boil until done, then shred with 2 forks).
2 tbsp fresh lime juice
1 clove garlic minced
1/2 tsp onion powder
1 tbsp fresh oregano chopped
1/2 tsp smoked paprika
1 tsp cumin
1 tbsp dried cilantro
2 tsp mrs dash fiesta lime seasoning blend

Directions:
Place 1/2 cup broth and white beans in a blender to puree.  Add in the yogurt and blend again.  Pour liquid into a slow cooker.

Add remaining ingredients and stir well.

Cover and cook on high for 2 hours or on low for 4-5 hours.

Be sure to rinse black beans well before adding them to the soup.

Calories 275
Fat 2g
Saturated fat 1 g
Cholesterol 47 mg
Sodium 401 mg
Carbs 36 g
Fiber 11 g
Sugars 7g
Protein 32g