Thursday, November 18, 2010

Crock Pot Chicken Taco Soup

Crock Pot Chicken Taco Soup

Adapted from Gina’s Weight Watchers Recipes
Makes 10 Servings

1 white onion, chopped
1 16-oz can black beans, in juice
1 16-oz can kidney beans, in juice
1 8-oz can tomato sauce
1 can corn kernels, drained
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz. (3) boneless skinless chicken breasts
chopped fresh cilantro
5 cups white rice
10 tbsp fat free sour cream
2 jalapenos, finely diced
1 tsp hot sauce

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, hot sauce, jalapenos and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Spoon over white rice and top with fresh cilantro and fat-free sour cream.

Nutritional Information: 389 calories, 65 carbs, 2 fat grams and 22 protein grams.

Review: It was REALLY good, super filling and flavorful. It was great and I’m glad because making 10 servings of a new recipe is a bit daunting. But I trusted it!

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