Bright Line Bites - Chicken Taco Soup

One of the requests we get most often is for recipes, meal ideas, and food preparation tips--so we are here to help you! Becky from the BLE team is here to show you how to make a delicious, hearty, chicken taco-inspired soup for dinner! (Guess what... This recipe can be modified to be a WFPB meal as well!) Want more Bright Line Eating in your life? Immerse yourself in the BLE community by connecting with us in the following places: Our Facebook page:   / brightlineeating   Our public Facebook group: https://ble.life/fb Instagram:   / brightlineeating   YouTube:    / @brightlineeating   Twitter:   / drspthompson   Join our email list: http://ble.life/obrb New! TikTok:   / brightlineeating   TODAY'S RECIPE: CHICKEN TACO SOUP Ingredients 84 oz veggies total 1-2 cans diced tomatoes 1 can Rotel, drained 1 can corn, drained Fresh, frozen, or canned diced peppers, onions, poblanos, roasted red peppers, etc., to total weight 12 oz chile sauce or enchilada sauce (no sugar in ingredients) 30 oz chicken broth 12 oz cooked or canned chicken 18 oz canned black beans, drained 4 tsp chili powder 2 tsp smoked (or regular) paprika 2 tsp oregano 2 tsp cumin 2 tsp salt 8 cloves garlic, minced Directions Combine all ingredients in a large soup pot. Cover and bring to a simmer over medium to medium-high heat. Continue to simmer over medium-low for 30-60 minutes. Remove cover if desired. Ladle into 6 equal servings and top with 2 oz guacamole or avocado or 1 oz cheese. Recipe yields 6 weight-loss dinner servings, about 22-26 oz each. To make this recipe WFPB: Omit chicken. Use 36 oz black beans instead of 18 oz. Substitute vegetable broth for chicken broth.