Low Fat Crock Pot Chicken Taco Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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A delicious healthy meal that is so easy to make. This is a combination of several great recipes that I have tried. The cooking aroma is very enticing. Ingredients:
1 1/2 cups vegetable broth |
1 1/2 lbs boneless skinless chicken breasts |
2 (16 ounce) cans pinto beans, rinsed and drained |
2 (16 ounce) cans kidney beans, rinsed and drained |
1 1/2 cups frozen corn |
1 1/2 cups frozen okra |
1 (10 ounce) can rotel tomatoes & chilies |
1 (14 1/2 ounce) can mexican-style tomatoes |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes |
1 red pepper, chopped |
1 green pepper, chopped |
2 cups celery, chopped |
1 yellow onion, chopped |
1 (1 1/2 ounce) envelope taco seasoning mix (no msg, reduced salt) |
Directions:
1. Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot.
2. Remove fat from chicken breast and add to crock-pot.
3. Cook on low about four hours and shred chicken using two forks.
4. Add all other ingredients to crock-pot.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.
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