Nice Chicken Taco Soup
76
This is an excellent recipe, low in fat and full of fibre.
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.
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?
