• Prep Time: 15 MINS
  • Cooking Time: 8 HRS
  • Serves: 8

Low Fat Crock Pot Chicken Taco Soup

  • Recipe Submitted by on

 Ingredients List

  • 1 1⁄2 cups vegetable broth
  • 1 1⁄2 lbs boneless skinless chicken breasts
  • 2 (16 ounce) cans pinto beans, rinsed and drained
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 1 1⁄2 cups frozen corn
  • 1 1⁄2 cups frozen okra
  • 1 (10 ounce) can Rotel tomatoes & chilies
  • 1 (14 1/2 ounce) can Mexican-style tomatoes
  • 2 (14 1/2 ounce) cans no-salt-added diced tomatoes
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 cups celery, chopped
  • 1 yellow onion, chopped
  • 1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)

 Directions

Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot.
Remove fat from chicken breast and add to crock-pot.
Cook on low about four 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.
Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.

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