Slow Cooker Chicken Taco Soup - 5 pts. per svg.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 onion, chopped1 (16 ounce) can of chili beans1 (15 ounce) can of black beans1 (15 ounce) can of whole kernel corn, drained1 (8 ounce) can tomato sauce1 (12 ounce) can or bottle of beer2 (10 ounce) cans diced tomatoes with green chilies, undrained2 stalks of celery, chopped1 (1.25 ounce) package taco seasoning 2 TBSP chili powder - optional2 TBSP Tabasco Sauce - optional3 whole skinless, boneless chicken breatsItems not included in nutritional info:shredded Cheddar cheese (optional)sour cream (optional)crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning, chili powder, Tabasco and stir to blend. Lay the chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of cour cream, and crushed tortilla chips, if desired.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOM3GIRLS63.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of cour cream, and crushed tortilla chips, if desired.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOM3GIRLS63.
Nutritional Info Amount Per Serving
- Calories: 271.9
- Total Fat: 2.3 g
- Cholesterol: 51.3 mg
- Sodium: 786.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.9 g
- Protein: 29.2 g
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