low carb chicken taco soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 serving Roasted Broiled or Baked Chicken Thigh (Skin Eaten) small 16 oz Cream Cheese 1 oz Hidden Valley Ranch Dry Seasoning Packet (DRY ONLY) (by CEAKRIGHT) 9 tsp Mrs Dash Southwest Chipotle (by NYX773) 2 cup Tomatoes, red, ripe, canned, with green chilies 1 cup Green Chili Peppers, canned 4 cup (8 fl oz) Chicken Broth
Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.
Serve with cheese, cilantro and sour cream, if desired.
Serving Size: makes 8 i-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLB1069.
Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.
Serve with cheese, cilantro and sour cream, if desired.
Serving Size: makes 8 i-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLB1069.
Nutritional Info Amount Per Serving
- Calories: 306.1
- Total Fat: 25.2 g
- Cholesterol: 96.4 mg
- Sodium: 1,577.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.3 g
- Protein: 13.8 g
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