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 Ziploc disposable containers and freeze them. When I know I want one for dinner, I just take a container out from the freezer and put it in the fridge in that morning so that it is almost defrosted by dinner time. Then heat it up in the microwave. I have also tried heating it directly from the freezer and that worked fine too. One more thing I sometimes do is use ground beef with beef broth just to change up the flavor. I hope you enjoy it as much as I have!


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 clove garlic, minced (1 condiment)
11 oz raw chicken breasts - should yield 9 oz cooked (1 1/2 lean)
2 cups cabbage, chopped  (May need more because of shrinkage) (4 greens)
2 oz Kraft 2% Mexican Cheese to garnish (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 14 oz raw chicken breasts which should yield 12 oz cooked
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