chicken taco soup
- Number of Servings: 8
Ingredients
3 boneless,skinless thicken thighs2 c. Water1 (15 oz.) Can black beans, rinsed and drained1 (15 oz.) Can mild chili beans, with juice1 (15 oz.) Can peeled, diced tomatoes with juice1 (8 oz.) Can tomato sauce1 (6 oz.) Can tomato paste1 c. Mild chunky salsaOptions:Serve with tortilla shells, shredded cheese, and/or sour cream.
In 4 Qt. crock pot place chicken an 2 cups water. Cook on high for 4 hours or until chicken is completely cooked.
Drain off 1 1/2 cups water. Remove chicken, shred, and return to pot.
Add all remaining ingredients. Cook on high 2 hours. Stirring occasionally.
Serving Size: 6-8 1cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRIEDEL.
Drain off 1 1/2 cups water. Remove chicken, shred, and return to pot.
Add all remaining ingredients. Cook on high 2 hours. Stirring occasionally.
Serving Size: 6-8 1cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRIEDEL.
Nutritional Info Amount Per Serving
- Calories: 174.8
- Total Fat: 1.9 g
- Cholesterol: 21.5 mg
- Sodium: 872.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 8.2 g
- Protein: 13.2 g
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