Crock Pot Chicken Taco Soup

Tuesday, January 25, 2011

I tried Cody Jo's Spicy Chicken Soup from New Beautiful Me and it was really good. If you haven't already checked out her site, please do so. She has a lot of great recipes there. 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. Also, I tend to put my raw chicken in the slow cooker instead of cooking it first so that it absorbs the flavors more and it tends to be more moist. When I do this, I usually add another 2 oz of raw chicken so instead of 4.5 oz, I would add 6.5 oz. When the soup is done, I shred the chicken breasts in the soup and give it a stir. Voila! Chicken taco soup. 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! I wouldn't recommend eating it often because of the sodium content but it helps to use lower sodium products. I believe it is still follows the guidelines for being less than 2300 mg of sodium including the meals.

Crock Pot Chicken Taco Soup

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 (1 1/2 condiments)
1/2 teaspoon cumin (1/2 condiment)
1/4 teaspoon chili powder (1/2 condiment)
1 clove garlic, minced (1 condiment)
13-14 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)

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 2.25 Condiments

* If you do not add the cheese, use 18 oz raw chicken breasts which should yield 12 oz cooked

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