HEALTHIER SLOW COOKER CHICKEN TACO SOUP RECIPE

INGREDIENTS

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 carrot, chopped
• 1 (8 ounce) can tomato sauce
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (12 fluid ounce) can or bottle beer
• 1 1/2 tablespoons taco seasoning, reduced sodium
• 3 whole skinless, boneless chicken breasts
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded reduced-fat Cheddar cheese (optional)
• 1/4 cup light sour cream (optional)
• 2 ounces crushed baked tortilla chips (optional)

 

DIRECTION

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