I thought this soup would be a good base for taco soup with an addition of taco seasoning, cumin, chili powder and garlic powder. 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 has just the right amount of kick and it is 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!
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 has just the right amount of kick and it is 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
Inspired by New Beautiful Me "Spicy Chicken Soup"
Ingredients:
2 cups reduced sodium chicken broth (2 Condiments)
2 cups water
2 cups water
1 can (10 ounces) rotel diced tomatoes with green chilies (2 1/2 Greens)
1 tsp taco seasoning (2 Condiments)
½ tsp cumin (½ Condiment)
¼ tsp chili powder (½ Condiment)
½ tsp garlic powder (1 Condiment)
½ tsp cumin (½ Condiment)
¼ tsp chili powder (½ Condiment)
½ tsp garlic powder (1 Condiment)
12 oz raw chicken breasts ~ yields 9 oz cooked (1 ½ lean)
1 ¾ cups cabbage, chopped (3 ½ greens)
Toppings:
2 oz Kraft 2% Mexican Cheese ~ ¼ cup per bowl (½ lean)
4 tbsp sour cream ~ 2 tbsp per bowl (2 Healthy Fats)
Fresh cilantro ~ optional
Directions:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic powder, 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. Divide soup into bowls and top each bowl with ¼ cup cheese and 2 tbsp sour cream. Garnish with cilantro if desired.
Makes 2 Servings
Each serving provides
1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat
* If you do not want cheese, use 16 oz raw chicken breasts which should yield 12 oz cooked.
Each serving provides
1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat
* If you do not want cheese, use 16 oz raw chicken breasts which should yield 12 oz cooked.
