Crockpot Chicken Taco Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 259.9
- Total Fat: 2.1 g
- Cholesterol: 21.7 mg
- Sodium: 1,573.4 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 8.3 g
- Protein: 17.1 g
View full nutritional breakdown of Crockpot Chicken Taco Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 onion, chopped
1 (16 ounce) can ranch style beans
1 (15 ounce) can black beans
1 (11 ounce) can Mexicorn 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
Place the onion, ranch style beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a crockpot. 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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MYLINDA142.
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.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MYLINDA142.