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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 88.3
  • Total Fat: 0.8 g
  • Cholesterol: 34.2 mg
  • Sodium: 465.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Taco Vegetable Soup (Crockpot) calories by ingredient
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Taco Vegetable Soup (Crockpot)

Submitted by: LPAOLI

Introduction

An awesome tasting vegetable soup that is thick enough to put inside tortialls with a little bit of sour cream and cheddar cheese! An awesome tasting vegetable soup that is thick enough to put inside tortialls with a little bit of sour cream and cheddar cheese!
Number of Servings: 24

Ingredients

    6 chicken breasts
    4 cups zucchini
    4 cups spinach
    4 celery stalks
    15 baby carrots cut in pieces
    2 cans mexican style can tomato
    2 envelopes taco seasoning
    2 envelopes Ranch seasoning
    Tortillas
    Cheddar Cheese (for garnish)
    Sour cream (light version)

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Directions

Cut up vegetables in bite size pieces. Put in Crockpot. Add chicken breast, can tomatoes, taco seasoning, and ranch seasoning mix. Mix together and set Crockpot for 8 hours. After cooked shred chicken. Works well as a stand alone hearty soup or add it to tortialls with a little cheese and sour cream! Feel free to experiment with different kinds of vegetables, Enjoy!

Serving Size: Makes about 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user LPAOLI.






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