Low Fat Crock Pot Chicken Taco Soup Recipes

LOW FAT CROCK POT CHICKEN TACO SOUP

Steps:

• 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).

HEALTHIER SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
• Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• 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 crushed tortilla chips, if desired.