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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