Slow Cooker Chicken Taco Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 168.3
- Total Fat: 1.1 g
- Cholesterol: 6.4 mg
- Sodium: 1,373.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 8.7 g
- Protein: 9.5 g
View full nutritional breakdown of Slow Cooker Chicken Taco Soup calories by ingredient
Introduction
This is my favorite slow cooker chicken taco soup recipe. Leaving out or going light on the optional cheese, sour cream, and chips make it a really healthy dish. This is my favorite slow cooker chicken taco soup recipe. Leaving out or going light on the optional cheese, sour cream, and chips make it a really healthy dish.Number of Servings: 8
Ingredients
-
* 1/2 onion, chopped
* 1 (16 ounce) can chili beans
* 1 (15 ounce) can black beans
* 1 (15 ounce) can whole kernel corn, drained
* 1 (8 ounce) can tomato sauce
* 1 1/2 c chicken broth
* 1 (15 ounce) cans diced tomatoes with green chilies, undrained
* 1 (1.25 ounce) package taco seasoning
* 3 whole skinless, boneless chicken breasts
* shredded Cheddar cheese (optional)
* sour cream (optional)
* crushed tortilla chips (optional)
Directions
1. Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay 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.
2. 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 sour cream, and crushed tortilla chips, if desired.
2. 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 sour cream, and crushed tortilla chips, if desired.
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So good! I didn't make this in the slow cooker. I sautéed the onion in a bit of garlic infused olive oil, then browned the chicken for about 1-2 min each side. I also added an xtra 2 cups of water, used the small can of rotel and added a cup of garbanzo (mashed) beans with the corn at the end. YUM! - 1/1/14
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