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Chicken Taco Soup
Chicken Taco Soup
Recipe makes 6 meals
Nutrition Profile
Calories: 410kcalCarbohydrates: 32gProtein: 39gFat: 14g
Ingredients
- 3 Chicken (Boneless Skinless Chicken Breast) 8 oz each
- 15 oz can Black Beans
- 10 oz bag Frozen Corn
- 10 oz can Tomatoes Diced, with Green Chiles
- 8 oz Tomato Sauce
- 1 ½ cup Shredded Cheese Cheddar
- 12 tbsp Sour Cream Low Fat
- ½ medium White Onion diced
- 1 oz pack Taco Seasoning
- 2-4 cup Chicken Broth
- 6 cloves Garlic chopped
- 2 tbsp Garlic Powder
- 1 tbsp Ranch Seasoning
- ½ tsp Cumin
- ¼ tsp Chili Powder
- ¼ tsp Cayenne
- ¼ tsp Chipotle
Instructions
- Start by adding your chicken breasts to your crockpot.
- Add your taco seasoning pack, garlic powder, ranch seasoning, chili powder, cayenne pepper, chipotle powder, and cumin.
- Dice your onion and drain your black beans and add them to the crockpot.
- Then add your frozen corn, diced tomatoes, tomato sauce, and in 2-4 cups of chicken broth, depending on the size of your crockpot and how much broth you want in your soup. You can add more broth after it's done cooking to make it soupier.
- Stir the ingredients to ensure everything is submerged. Cook on low and slow for 4 hours, or high for 2 hours.
- After the chicken is done cooking and reaches an internal temperature of 165 ° F, you're ready to shred.
- If you shred the chicken while it's in the crockpot, be careful not to splash as the soup will be extremely hot. Alternatively, you can remove the chicken, shred it, then place it back in the crockpot. The chicken can be shred by using the back of two forks.
- After you shred the chicken, you're done. Divide evenly among six containers.
- When you are ready to eat these meals, garnish with ¼ cup of shredded cheese and 2 Tbsp of low fat sour cream each.
- Enjoy!
Notes
• You can add other toppings or garnishes to elevate this dish.A few chili cheese Fritos is my personal favorite!
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch,and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
