Slow Cooker Chicken Taco Soup - 5 pts. per svg.
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.9
- Total Fat: 2.3 g
- Cholesterol: 51.3 mg
- Sodium: 786.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.9 g
- Protein: 29.2 g
View full nutritional breakdown of Slow Cooker Chicken Taco Soup - 5 pts. per svg. calories by ingredient
Introduction
Excellent and easy! Throw everything together and let it cook all day. A great dinner for the whole family. You can make it as spicy as you like by adding additional chili powder, Tabasco sauce, etc. Excellent and easy! Throw everything together and let it cook all day. A great dinner for the whole family. You can make it as spicy as you like by adding additional chili powder, Tabasco sauce, etc.Number of Servings: 8
Ingredients
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1 onion, chopped
1 (16 ounce) can of chili beans
1 (15 ounce) can of black beans
1 (15 ounce) can of whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle of beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
2 stalks of celery, chopped
1 (1.25 ounce) package taco seasoning
2 TBSP chili powder - optional
2 TBSP Tabasco Sauce - optional
3 whole skinless, boneless chicken breats
Items not included in nutritional info:
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning, chili powder, Tabasco and stir to blend. Lay the 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 cour cream, and crushed tortilla chips, if desired.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOM3GIRLS63.
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 cour cream, and crushed tortilla chips, if desired.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MOM3GIRLS63.
Member Ratings For This Recipe
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MOMMANECEY
