Slow Cooker Chicken Taco Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 255.5
  • Total Fat: 2.7 g
  • Cholesterol: 24.4 mg
  • Sodium: 1,335.4 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 8.2 g
  • Protein: 18.2 g

View full nutritional breakdown of Slow Cooker Chicken Taco Soup calories by ingredient
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Introduction

This recipe low enough in calories to leave room for additional low fat sour cream or shredded cheddar cheese. This recipe low enough in calories to leave room for additional low fat sour cream or shredded cheddar cheese.
Number of Servings: 8

Ingredients

    1 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 (12 fluid ounce) can or bottle beer
    2 (10 ounce) cans diced tomatoes with green chilies, undrained
    1 (1.25 ounce) package taco seasoning
    3 whole skinless, boneless chicken breasts

Directions

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, 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.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MORGEN1217.

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