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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 0.8 g
  • Cholesterol: 13.1 mg
  • Sodium: 310.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 13.6 g

View full nutritional breakdown of Chrissy's Crock Pot Taco Soup calories by ingredient
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Chrissy's Crock Pot Taco Soup

Submitted by: GREYPAWS1

Introduction

Remake of another recipe with lower sodium count than the original. It can be made with even lower sodium, if you use all soaked dried beans instead of canned white northern & kidney's as I did. This is a hearty, tasty soup. If you like, serve with a side of corn bread or tortilla chips (not included in the recipe) Remake of another recipe with lower sodium count than the original. It can be made with even lower sodium, if you use all soaked dried beans instead of canned white northern & kidney's as I did. This is a hearty, tasty soup. If you like, serve with a side of corn bread or tortilla chips (not included in the recipe)
Number of Servings: 10

Ingredients

    Great Northern White Beans Canned Serving = 2/3 cup, 2 cup
    Hunts Whole Peeled Tomatoes Canned Serving = 1/2 cup, 3.5 cup
    Dried Black Beans Serving = 1/4 cup, 2 serving
    Light Red Kidney Beans, canned 1.5 cup
    Laura Lynn Frozen Corn, 1.50 cup
    Chicken Breast, no skin, 8 ounces
    Celery, raw, 0.25 cup, diced
    Green Peppers (bell peppers), 0.25 cup, chop
    Onions, raw, 0.25 cup, chopped
    *Peppers, sweet, red, fresh, 0.25 cup, chopped
    Pepper, black, .25 tsp
    Tony's Creole Seasoning Serving = 1/4 TSP, 0.25 tsp
    Garlic Salt 0.25 tsp

Directions

Soak dried black beans overnight. In morning, chop up the tomatoes, peppers, celery & onion and put all ingredients, including juice into crock pot, placing chicken breast on bottom. Cook high for 1 hour, then turn down to low for 6 hours. Shred chicken breast just before serving. Enjoy Serving size 1 cup, makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GREYPAWS1.






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