Crock Pot Chicken Taco Soup

I thought this soup would be a good base for taco soup with an addition of taco seasoning, cumin, chili powder and minced garlic. I also wanted to incorporate another type of veggie besides just tomatoes so I added cabbage. I have always liked cabbage mixed in my soups. Yummy. I think chopped zucchini would work well in this soup as well. If you would just like to stick with tomatoes that is fine too. 

And... what's taco soup without cheese?! So I had to add the Mexican Cheese. You do not have to add the cheese but if you don't, remember to increase your lean to the correct amount. It tastes just as good without the cheese! This soup had just the right amount of kick to it and was perfect for a cold winter day. I usually make 4 servings at a time and put them in freezeable containers and freeze them. When I know I want one for dinner, I just place the container in the fridge the night before so it is almost defrosted by dinner time. Then heat it up in the microwave. For another variation: use lean ground beef with beef broth instead of chicken and chicken broth. I hope you enjoy it as much as my family and I!



Crock Pot Chicken Taco Soup

Ingredients:
2 cups reduced sodium chicken broth (2 condiments)
2 cups water
1 cup rotel diced tomatoes with green chilies (2 greens)
1 teaspoon reduced sodium taco seasoning mix (2 condiments)
1/2 teaspoon cumin (1/2 condiment)
1/4 teaspoon chili powder (1/2 condiment)
1 tsp minced garlic (1 condiment)
12 oz raw chicken breasts - should yield 9 oz cooked (1 1/2 lean)
2 cups cabbage, chopped (4 greens)
2 oz Kraft 2% Mexican Cheese for topping ~ 1/4 cup per bowl (1/2 lean)

Directions:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage and chicken in a crock pot. Cook on low for 6 to 8 hours or on high 3 to 4 hours. Shred chicken breasts in crock pot before serving. Pour soup into bowls and top with cheese.

Servings: 2   
Each serving  has 1 Lean, 3 Greens and 3 Condiments

* If you do not add the cheese, use 16 oz raw chicken breasts which should yield 12 oz cooked

**If using ground beef or ground turkey, I like to cook it first before adding it to the crock pot. Use 7.5 oz cooked 93% lean ground beef, or 9 oz cooked 95 to 97% lean ground beef or 10.5 oz 99% cooked lean ground turkey.
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