WLS White Chicken Taco Chili Mess Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 boneless, skinless chicken breasts1 can chunky Rotel (with juices)1 can Bush's Butterbeans2 cans White Northern Beans2 cans Chicken Broth1 can of Mexicorn1 capful of Mexene chili powder seasoning2 packets of taco seasoningseveral cracks of chili garlic sea salt
Take one can of white northern beans and puree to make the chili thicker.
Add chicken to the crock pot (I used frozen, right out of the freezer). Add the bean puree and then all of the other solids. When you add the Rotel, add the juice as well.
Add both cans of chicken broth, plus at least 2 cups of cold water. Stir everything together and then add the taco seasoning mix. Stir, then add the mexene chili mix and the cracked salt mix.
Turn the crock pot (slow cooker) on high for at least 6 hours... I have a true old slow cooker, so mine doesn't cook as quickly as the newer models. When I get home in the afternoons, I usually turn the heat to low and let it simmer until we're ready to eat. By then, the chicken will be extremely moist and tender and will just shred finely with a fork.
I didn't know whether to make chili or taco chicken soup, so I did both and I think it turned out well. My husband loved it. Not too spicy either. We added fat free shredded cheese and fat free sour cream when we were ready to eat it.
Appears to yield about 16 cups, but most people that hasn't had weight loss surgery will eat much more, so adjust your serving sizes and caloric intake!
If you want a thicker soup base, omit the water. If you want a lower carb meal, omit the taco seasoning and the butter beans. To increase protein, add some more chicken.
Number of Servings: 16
Recipe submitted by SparkPeople user STARSBELOW.
Add chicken to the crock pot (I used frozen, right out of the freezer). Add the bean puree and then all of the other solids. When you add the Rotel, add the juice as well.
Add both cans of chicken broth, plus at least 2 cups of cold water. Stir everything together and then add the taco seasoning mix. Stir, then add the mexene chili mix and the cracked salt mix.
Turn the crock pot (slow cooker) on high for at least 6 hours... I have a true old slow cooker, so mine doesn't cook as quickly as the newer models. When I get home in the afternoons, I usually turn the heat to low and let it simmer until we're ready to eat. By then, the chicken will be extremely moist and tender and will just shred finely with a fork.
I didn't know whether to make chili or taco chicken soup, so I did both and I think it turned out well. My husband loved it. Not too spicy either. We added fat free shredded cheese and fat free sour cream when we were ready to eat it.
Appears to yield about 16 cups, but most people that hasn't had weight loss surgery will eat much more, so adjust your serving sizes and caloric intake!
If you want a thicker soup base, omit the water. If you want a lower carb meal, omit the taco seasoning and the butter beans. To increase protein, add some more chicken.
Number of Servings: 16
Recipe submitted by SparkPeople user STARSBELOW.
Nutritional Info Amount Per Serving
- Calories: 127.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.0 g
- Protein: 9.9 g
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