Taco Vegetable Soup (Crockpot)

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 88.3
  • Total Fat: 0.8 g
  • Cholesterol: 34.2 mg
  • Sodium: 465.3 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Taco Vegetable Soup (Crockpot) calories by ingredient


Introduction

An awesome tasting vegetable soup that is thick enough to put inside tortialls with a little bit of sour cream and cheddar cheese! An awesome tasting vegetable soup that is thick enough to put inside tortialls with a little bit of sour cream and cheddar cheese!
Number of Servings: 24

Ingredients

    6 chicken breasts
    4 cups zucchini
    4 cups spinach
    4 celery stalks
    15 baby carrots cut in pieces
    2 cans mexican style can tomato
    2 envelopes taco seasoning
    2 envelopes Ranch seasoning
    Tortillas
    Cheddar Cheese (for garnish)
    Sour cream (light version)

Directions

Cut up vegetables in bite size pieces. Put in Crockpot. Add chicken breast, can tomatoes, taco seasoning, and ranch seasoning mix. Mix together and set Crockpot for 8 hours. After cooked shred chicken. Works well as a stand alone hearty soup or add it to tortialls with a little cheese and sour cream! Feel free to experiment with different kinds of vegetables, Enjoy!

Serving Size: Makes about 24 servings

Number of Servings: 24

Recipe submitted by SparkPeople user LPAOLI.