Taco Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Makes 8-10 1 cup servings
Toss first set of ingredients into crock-pot. Leave on low for 6-8 hours. Make sure chicken is covered with tomatoes, etc.
Pull out chicken, shred with two forks. Put back into crock pot. Add beans at this point. Return to crock-pot and warm for an hour or until ready to serve.
Serve w/ fresh chopped cilantro, shredded cheddar, and a dollop of sour cream.
Note - I used 2.5 of the chicken breasts in the soup and saved the other .5 for other random eating throughout the week. NOM!
Number of Servings: 10
Recipe submitted by SparkPeople user CHEESAY131.
2 Cans Muir Glen Organic Diced Tomatos (14.5 oz ea)1 can Muir Glen Organic Tomato Paste (8oz)2 Cans diced Green Chiles 1 bag frozen corn3 chicken breasts, skin off1 packet taco seasoning1 can black beans, rinsed1 can pinto beans, rinsedFresh cilantroCheeseSour Cream
Makes 8-10 1 cup servings
Toss first set of ingredients into crock-pot. Leave on low for 6-8 hours. Make sure chicken is covered with tomatoes, etc.
Pull out chicken, shred with two forks. Put back into crock pot. Add beans at this point. Return to crock-pot and warm for an hour or until ready to serve.
Serve w/ fresh chopped cilantro, shredded cheddar, and a dollop of sour cream.
Note - I used 2.5 of the chicken breasts in the soup and saved the other .5 for other random eating throughout the week. NOM!
Number of Servings: 10
Recipe submitted by SparkPeople user CHEESAY131.
Nutritional Info Amount Per Serving
- Calories: 221.0
- Total Fat: 3.8 g
- Cholesterol: 39.7 mg
- Sodium: 694.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.7 g
- Protein: 21.9 g
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