Crock Pot Chicken Taco Soup
- Number of Servings: 2
Ingredients
Combine all of the above in the crock pot and cook on low for 6-8 hours. Mine was done in 5 hours. Remove the chicken breasts from the soup and shred�the meat�with 2 forks. Return it to the soup and stir.
Ladle into 2 bowls and top each with�1 ounce of Kraft 2% Mexican cheese to garnish.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user STEPHDTYLER.
2 cups reduced sodium chicken broth 2 cups water (I think I will use a little less water next time, maybe 1 3/4 cups)1 cup Rotel diced tomatoes with green chiles 1 teaspoon taco seasoning 1/2 teaspoon cumin 1/4 teaspoon chili powder 1 clove garlic, minced� 13-14 oz raw chicken breasts� (I used frozen ones, because they come out very moist in the crock pot)2 cups cabbage, chopped
Combine all of the above in the crock pot and cook on low for 6-8 hours. Mine was done in 5 hours. Remove the chicken breasts from the soup and shred�the meat�with 2 forks. Return it to the soup and stir.
Ladle into 2 bowls and top each with�1 ounce of Kraft 2% Mexican cheese to garnish.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user STEPHDTYLER.
Nutritional Info Amount Per Serving
- Calories: 305.1
- Total Fat: 5.9 g
- Cholesterol: 124.1 mg
- Sodium: 1,344.0 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.2 g
- Protein: 49.4 g
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