Slow Cooker Chicken Taco Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 354.5
  • Total Fat: 9.4 g
  • Cholesterol: 40.0 mg
  • Sodium: 803.7 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 36.0 g

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

Introduction

Yummy Soup that has a whopping 36.3 grams of protein for ONLY 355 calories and tons of flavorful sauteed veggies! Yummy Soup that has a whopping 36.3 grams of protein for ONLY 355 calories and tons of flavorful sauteed veggies!
Number of Servings: 8

Ingredients

    1 lb FROZEN Chicken Breast
    1 Can Jalepeno Navy Beans (undrained)
    1 Bag Bird's Eye Sweet Corn (frozen)
    6 Tablespoons Ortego Taco Seasoning Mix
    1/2 cup chopped onions
    1 medium chopped carrot
    1 medium chopped celery stalk
    1 Can Kroger Fire Roasted Salsa Style Diced Tomatoe
    1 Can Green Chiles (undrained)
    Cumin to taste
    Cilantro to taste
    Garlic to taste
    Chobani 2% Plain Greek Yogurt (8 oz)
    Cheese, Natural Shredded Cheddar/Jack84 gram (1 cup)

Tips

You could reduce the sodium by using more fresh ingredients (such as the beans and diced tomatoes). If you choose to serve without the yogurt, you can save 170 calories but reduce your protein by 22 grams and by skipping the cheese, you can save 4 calories but you will lose 52 grams of protein.


Directions

Saute carrots, celery and onions in a small amount of olive oil. Combined sauteed vegetables and all other ingredients in slow cooker and cook for 6 hours on low. Don't try to hurry the process - this soup needs time to bring out all the flavors. Layer by placing the FROZEN chicken on the bottom of the pot followed by all remaining ingredients - do not drain any of the cans.

When chicken is done, pull it out of the slow cooker and shred using two forks and pulling in opposite directions. Add chicken back to slow cooker and allow to simmer 30 more minutes.

Serve topped with Greek Yogurt and shredded cheese.

Serving Size: Makes 8-8 oz. servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SABARTLEY.

Rate This Recipe