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5
from 1 vote
Chicken Taco Soup
The slow cooker does the work! Savory slow cooked flavors of fresh vegetables, fire roasted tomatoes and cumin bring this chicken taco soup dish together.
Prep Time
5
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
5
minutes
mins
Course:
Main Course, Main Dish, Slow Cooker, Soup
Cuisine:
Mexican
Diet:
Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose
Servings:
6
Calories:
246
kcal
Author:
Danielle Fahrenkrug
Ingredients
2
large frozen chicken breasts
28
ounces
fire roasted tomatoes
2 (14 ounce) cans or 2 (15 ounce) cans
14
ounce
can black beans
drained and rinsed
4
ounce
can of diced green chili's
2
cups
frozen chopped spinach
½
cup
celery
chopped
½
sweet onion
chopped
½
cup
carrots
chopped
1
cup
canned chickpeas
rinsed and drained
½
package mild taco mix
I used low sodium
1
teaspoon
cumin
32
ounce
box of chicken or vegetable broth
optional toppings: small avocado chunks
grated cheddar cheese, sliced black olives and cilantro
Instructions
Place frozen chicken in the bottom of crockpot.
Top chicken with chicken or vegetable broth, diced tomatoes and green chili, rinsed garbanzo beans, diced tomatoes, spinach, cumin and taco mix.
Cook in crockpot 4 hours (depending on your crockpot) on HIGH. Stir occasionally.
1 hour before ready to eat add onion, celery, and carrots. When done, shred chicken with 2 forks. Mix and serve with any optional toppings.
Nutrition
Calories:
246
kcal
|
Carbohydrates:
28
g
|
Protein:
26
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
51
mg
|
Sodium:
1307
mg
|
Potassium:
824
mg
|
Fiber:
10
g
|
Sugar:
7
g
|
Vitamin A:
8491
IU
|
Vitamin C:
13
mg
|
Calcium:
165
mg
|
Iron:
4
mg