Healthier Slow Cooker Chicken Taco Soup
"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options."
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 onion, chopped
- 1/4 cup chopped fresh cilantro
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn drained
- 1 carrot, chopped
- 1 (8 ounce) can tomato sauce
- 2 (10 ounce) cans diced tomatoes with green chilies undrained
- 1 (12 fluid ounce) can or bottle beer
- 1 1/2 tablespoons taco seasoning reduced sodium
- 3 whole skinless boneless chicken breasts
- 1/2 cup shredded reduced-fat cheddar cheese (optional)
- 1/4 cup light sour cream (optional)
- 2 ounces crushed baked tortilla chips (optional)
- Carbohydrate 4.05150147757906 g
- Cholesterol 25.665 mg
- Fat 0.567121000015572 g
- Fiber 0.192602494603799 g
- Protein 10.2927802500638 g
- Saturated Fat 0.146520950000419 g
- Serving Size 1 1 serving (59g)
- Sodium 70.4799250013775 mg
- Sugar 3.85889898297526 g
- Trans Fat 0.15279117500572 g
- Calories 65 calories
Directions Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours. Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.
