Low Fat Crock Pot Chicken Taco Soup
photo by LisaLou274
- Ready In:
- 6hrs 15mins
- 32 ounces chicken broth
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1⁄2 cups frozen corn
- 1 1⁄2 cups frozen okra
- 1 (10 ounce) can Rotel tomatoes & chilies
- 4 (14 1/2 ounce) cans no-salt-added diced tomatoes
- 1 red pepper, chopped
- 1 green pepper, chopped
- 6 large celery ribs, chopped
- 1 yellow onion, chopped
- 1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)
- Stir the envelope of taco seasoning mix with broth in a large 6 quart crock-pot.
- Remove fat from chicken breast and add to crock-pot.
- Cook on high about two hours and shred chicken using two forks.
- Add all other ingredients to crock-pot. Stir.
- Cook on high for 2 hours or low for 4 hours.
- Serve over whole grain brown rice (not parboiled).
Questions & Replies
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This fills a crockpot to the VERY TOP! I went over by 6 ounces on the pinto beans and 8 ounces on the chicken. It was a good thing I had to drain and rinse the beans or I'd really have overflow problems. I'm still going to have to off set the lid when it gets hot so it does not boil over. I cooked the breast yesterday afternoon, pulled it apart that night. Then added everything else in and put it in the refrigerator until after church this morning. Plugged it in and the soup was ready 6 hours later. Made for *LOW IN OR FREE OF* game 2008
All three of us (my husband, daughter and myself) really enjoyed this recipe. It made a large amount with plenty of leftovers for additional meals. The only thing I would say is that it is more "stew-y" than "soup-y" because there wasn't a lot of liquid in the pot. This worked to our advantage for one meal -- we used a slotted spoon to serve up the good stuff over tortilla chips like nachos -- topped with some low fat cheese and a dollop of low fat sour cream -- YUM!
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RECIPE SUBMITTED BY
Living in Florida. Retired in 2000. For fun? I don't work. I cook with the least saturated fat possible and avoid trans fat (partially hydrogenated fat or oil)entirely. My cookbooks are by the American Heart Association, Dr. Dean Ornish, Vegan, Vegetarian and related. I do a cardio workout at least every other day.