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Nice Chicken Taco Soup

 
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This is an excellent recipe, low in fat and full of fibre.

Yield

6

servings

Prep

15

min

Cook

7

hrs

Ready

7⅓

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
 

Ingredients

2 each onions
chopped
16 ounces chili beans
canned, 1 can
*
15 ounces black beans
1 can
15 ounces corn kernels, canned
1 can, drained
8 ounces tomato sauce
1 can
1 each beer
1 can or 1 bottle
*
20 ounces tomatoes, canned
2 cans, diced, with green chilies, undrained
1 ¼ ounces taco seasoning mix
1 package
*
3 each chicken breast halves, boneless, skinless
1 x cheddar cheese, reduced-fat
optional
*
1 x sour cream, light
or low-fat plain yogurt, optional
*
1 x corn tortillas (6-inch)
cut into strips, optional
*

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.

Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.

Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and tortilla strips, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 22510% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 618mg 26%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 33%
Sugars g
Protein 42g
Vitamin A 6% Vitamin C 33%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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