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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 10.8 g
  • Cholesterol: 10.2 mg
  • Sodium: 1,135.4 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 12.1 g

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

Submitted by: HEALTHYOTTER

Introduction

Fresh, frozen, or canned veggies work equally well. Can be cooked stovetop or in a crock pot. I use this with leftover chicken. Fresh, frozen, or canned veggies work equally well. Can be cooked stovetop or in a crock pot. I use this with leftover chicken.
Number of Servings: 6

Ingredients

    1/4 cup olive oil
    1 cup onions diced
    2 cups carrots diced
    1 cup celery diced
    4 cups chicken broth. Boullion cubes also work.
    1 chicken breast chopped or shredded
    2 cups corn (1 can)
    2 cups black beans (1 can)
    1 cup brown rice
    1 package taco seasoning

Directions

Toss it all in slow cooker, heat until rice and chicken are cooked, 6-8 hours on low, or 2-3 hours on high. Olive oil isn't needed if cooked in crock pot.

For stovetop: heat oil on medium. Add chopped onions, carrots, celery and cook until vegetables are soft. Add chicken broth and chopped or shredded chicken, tomatoes with chilis, black beans, corn, brown rice. Continue to cook until rice is tender, about 30 mins. Turn down to simmer as long as you need it to wait.

Can be topped with sour cream, shredded cheddar, avocado, crushed corn chips, not included in nutritional information

Serving Size: makes 6 servings, 2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user HEALTHYOTTER.






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