Name: Crock Pot Chicken Taco Soup
Yield: 2 servings
Ingredients: 2 cups reduced sodium chicken broth; 2 cups water; 1 cup Rotel diced tomatoes w/green chilis; 1 tsp reduced sodium taco seasoning mix; ½ tsp cumin; ¼ tsp chili powder; 1 clove garlic, minced; 13 oz chicken (yield 9 oz cooked); 2 cups chopped cabbage (I used zucchini); 2 oz Reduced fat Mexican cheese blend to garnish

AuthorKimDifficultyBeginner

This hearty Lean and Green soup fills you up on a cold day. I chose to cook the chicken ahead in my Instant Pot and make the soup on my stovetop. I also substituted zucchini for the cabbage which worked out perfectly. Each serving is 1 Lean, 3 Greens and 2.25 Condiments

Yields2 Servings

2 cups reduced sodium chicken broth

2 cups water

1 cup Rotel diced tomatoes w/green chilis

1 tsp reduced sodium taco seasoning mix

½ tsp cumin

¼ tsp chili powder

1 clove garlic, minced

13 oz chicken (yield 9 oz cooked)

2 cups chopped cabbage (I used zucchini)

2 oz Reduced fat Mexican cheese blend to garnish

Combine all ingredients EXCEPT cheese in a crockpot. Cook on low for 6-8 hours or high for 3-4 hours. *

Shred chicken breasts in the crockpot before serving.

Pour soup into bowls and top with cheese.

*Can also be done in an Instant Pot set on high for 20 minutes.

Ingredients