CREAMY “TACO DIP” SOUP

Creamy "Taco Dip" Soup

Dinner/Lunch

Serves 8

Ingredients:

• 1 Onion

• 1  tablespoon Minced garlic

• 1  teaspoon Salt

• 1  teaspoon Dried oregano

• 1  teaspoon Dried cumin

• 1 teaspoon Smoked paprika

• 2 cups bone broth*

• 1 (15 oz) can Pinto beans

• 1 (15 oz) can Refried beans

• 1 (15 oz) can Diced tomatoes

• 1 (16 oz) jar Salsa

• 2 cups Cooked chicken

• 2 tablespoons olive oil

• 1 cup Greek yogurt

• 1/2 cup shredded cheese

Toppings

2 Avocados

Directions:

The estimated total time to make this recipe is 10-15 Minutes.  Bone broth contains high amounts of healthy protein.  You can use any type of broth but the recipe will not be as protein rich.

Stove Top

1. Add oil to a pot. Sauté the onion and garlic over medium heat until tender (about 3 minutes), then add the seasonings and sauté an additional minute.

2. Add the broth, beans, diced tomatoes, and salsa. Bring to a boil and simmer over medium low heat for 10 minutes.

3. Pour half of the soup into blender and blend (You could use an immersion blender to blend to desired creaminess).

4. Add blended soup back to the pot and stir. Stir in Greek yogurt, cheese, and chicken. Top with avocado. Enjoy!

Instant Pot:

1. Spray the Instant Pot insert with cooking spray. Sauté the onion and garlic on sauté mode until tender (about 3 minutes), then add the seasonings and sauté an additional minute.

2. Add the broth, beans, diced tomatoes, and salsa. Stir and pressure cook for 5 minutes. Release pressure immediately and remove cover.

3. Pour half of the soup into blender and blend (You could use an immersion blender to blend to desired creaminess).

4. Add blended soup back to the pot and stir. Stir in Greek yogurt, cheese, and chicken. Top with avocado. Enjoy!

Serves 8