Chicken taco soup is 1 point per serving, and 6 after I added reduced fat cheese, light sour cream and a few tortilla chips

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## **Instructions:**

### 1. **Cook the Chicken:**
– In a large pot or Dutch oven, add the **chicken breasts** and **chicken broth**. Bring to a simmer over medium heat, and cook for about **15 minutes**, or until the chicken is fully cooked through. Once cooked, remove the chicken and shred it using two forks.

### 2. **Prepare the Soup Base:**
– In the same pot, add the **diced tomatoes**, **black beans**, **corn**, **taco seasoning**, and **ranch seasoning mix** (if using). Stir everything together and bring the mixture to a simmer. Let it cook for about **10 minutes** to allow the flavors to meld together.

### 3. **Add the Shredded Chicken:**
– Once the soup has simmered, add the shredded chicken back into the pot and stir to combine. If needed, add extra **chicken broth** for your desired soup consistency. Taste and adjust with **salt** and **pepper**.

### 4. **Serve and Top:**
– Ladle the soup into bowls and top each serving with **reduced-fat shredded cheese**, a dollop of **light sour cream**, and a few **crushed tortilla chips**. The cheese will melt into the soup, adding a rich, creamy texture, while the chips give it a satisfying crunch.

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## **Why This Chicken Taco Soup Is So Irresistible**

This **Chicken Taco Soup** is like all your favorite taco flavors wrapped up in a warm, comforting bowl. The combination of **seasoned chicken, beans**, and **corn** provides a hearty base that feels indulgent without the extra calories. Adding the **light sour cream**, **reduced-fat cheese**, and **tortilla chips** on top is like the cherry on top of your taco dish – these small tweaks keep the soup creamy, cheesy, and crunchy, but still low on points!

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## **Tips for Customizing Your Soup:**

– **Add Spice:** If you like it hot, throw in some **jalapeños** or a pinch of **cayenne pepper** to give the soup a kick.
– **Switch up the Protein:** Feel free to swap the chicken for **ground turkey**, **shredded beef**, or even **vegetarian protein** (like beans or tofu) for a different twist.
– **Vegetable Boost:** Add some diced **onions**, **bell peppers**, or **zucchini** to the soup for extra veggies without adding many points.
– **Make it Creamier:** For an even creamier soup, add a splash of **light cream cheese** or use a bit more sour cream.

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## **Perfect Pairings:**

– **Tortilla Chips:** A crunchy side that’s always a hit with soup.
– **Salad:** A simple green salad with lime dressing is the perfect light companion.
– **Avocado Slices:** Add some creamy avocado for a fresh and indulgent addition.

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## **Storage & Leftovers:**

– **Store** any leftovers in an airtight container in the refrigerator for up to **3 days**.
– **Reheat** in the microwave or on the stove, adding extra broth or water if needed to thin it out.
– **Freeze** the soup (without toppings) for up to **3 months**. Thaw overnight in the fridge before reheating.

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## **Final Thoughts:**

This **Chicken Taco Soup** is the **ultimate low-point, big-flavor dish** that the whole family will love. Whether you’re counting points or just looking for a hearty yet healthy meal, this soup delivers everything you need: **comfort**, **flavor**, and **satisfaction**. It’s the kind of dish that you can make again and again, and everyone will be begging for more.

Don’t be surprised if this recipe becomes a regular rotation in your household—it’s a quick, simple, and delicious meal that **won’t disappoint**! Enjoy! 🌮🍲