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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.8
  • Total Fat: 1.3 g
  • Cholesterol: 32.9 mg
  • Sodium: 885.8 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 22.2 g

View full nutritional breakdown of Chicken Taco Soup calories by ingredient
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Chicken Taco Soup

Submitted by: SQUISHY1692004

Introduction

Full of fiber, not a lot of fat and great for those cold nights!!!!
I believe the sodium content listed is wrong however!!! Just ensure you drain the stuff that says drain and use all reduced sodium/no salt product!!!
Full of fiber, not a lot of fat and great for those cold nights!!!!
I believe the sodium content listed is wrong however!!! Just ensure you drain the stuff that says drain and use all reduced sodium/no salt product!!!

Number of Servings: 8

Ingredients

    3 pieces of skinless chicken breasts
    1 can corn (drained and rinsed)
    1 can dark red kidney beans (drain and rinse)
    1 can stewed tomatoes (do not drain)
    1 can of diced tomatoes (italian or fire roasted do not drain)
    1 can black beans (drain and rinse)
    1 cup water
    1 packet reduced sodium taco seasoning

    Topping(not included in calories content)
    1tbsp light sour cream
    sprinkle of reduced fat mexican blend cheese

Directions

I cook this in the crock pot all day, makes the flavors come out much better and is ready when you get home from work! Not a big mess or clean up involved.

**Dice the chicken into bite size pieces
**Empty the cans of corn, kidney beans, and black beans into a strainer, rinse and dran them.
**Add them to the crock pot after drained and rinsed.
**Add both cans of the tomatoes not drained into the crock pot
**Add the chicken
**Add the taco seasoning and water and stir all together

I sometimes also add in some garlic powder and chili powder for a bit more spice.

Cook this on low for 6hrs.....if you want a shorter time you can also put them all into a stock pot and cook for about 45min-1hr on med heat.

If you want a bit more substance you can pour a cup of this over 1/2 cup of cooked brown rice (not included in calorie count)
We add a dollop of light sour cream and a sprinkle of reduced fat mexican cheese on top(also not included in calorie count)

This recipe will make approximately 8 2-cup servings.
If you put 1-cup over cooked brown rice only use 1-cup of the soup mix that way your calorie count is not increasing, its staying the same but with more fiber and substance.

Eat, enjoy and stay warm. My family loves this stuff!!!!
There are a lot of variations of this out there.
You can also double the recipe for more, use turkey instead of chicken, add more veggies...all sorts of stuff. Tweak how you like but for more simple this is what i do :)

Number of Servings: 8

Recipe submitted by SparkPeople user SQUISHY1692004.






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