Chrissy's Crock Pot Taco Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 162.2

Total Fat: 0.8 g
Cholesterol: 13.1 mg
Sodium: 310.0 mg
Total Carbs: 28.3 g
Dietary Fiber: 8.1 g
Protein: 13.6 g

View full nutritional breakdown of Chrissy's Crock Pot Taco Soup calories by ingredient

Introduction

Remake of another recipe with lower sodium count than the original. It can be made with even lower sodium, if you use all soaked dried beans instead of canned white northern & kidney's as I did. This is a hearty, tasty soup. If you like, serve with a side of corn bread or tortilla chips (not included in the recipe) Remake of another recipe with lower sodium count than the original. It can be made with even lower sodium, if you use all soaked dried beans instead of canned white northern & kidney's as I did. This is a hearty, tasty soup. If you like, serve with a side of corn bread or tortilla chips (not included in the recipe)

Minutes to Prepare: 30

Minutes to Cook: 420

Number of Servings: 10

Ingredients

Great Northern White Beans Canned Serving = 2/3 cup, 2 cup

Hunts Whole Peeled Tomatoes Canned Serving = 1/2 cup, 3.5 cup

Dried Black Beans Serving = 1/4 cup, 2 serving

Light Red Kidney Beans, canned 1.5 cup

Laura Lynn Frozen Corn, 1.50 cup

Chicken Breast, no skin, 8 ounces

Celery, raw, 0.25 cup, diced

Green Peppers (bell peppers), 0.25 cup, chop

Onions, raw, 0.25 cup, chopped

*Peppers, sweet, red, fresh, 0.25 cup, chopped

Pepper, black, .25 tsp

Tony's Creole Seasoning Serving = 1/4 TSP, 0.25 tsp

Garlic Salt 0.25 tsp

Directions

Soak dried black beans overnight. In morning, chop up the tomatoes, peppers, celery & onion and put all ingredients, including juice into crock pot, placing chicken breast on bottom. Cook high for 1 hour, then turn down to low for 6 hours. Shred chicken breast just before serving. Enjoy Serving size 1 cup, makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user GREYPAWS1.