Ingredients:
1 pound boneless, skinless chicken breasts
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes, undrained
1 can (4 ounces) diced green chilies
1 small onion, diced
1 packet (1 ounce) taco seasoning mix
4 cups low-sodium chicken broth
Optional toppings: shredded reduced-fat cheddar cheese, chopped fresh cilantro, diced avocado, lime wedges, non-fat Greek yogurt or sour cream, sliced green onions
Instructions:
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes, undrained
1 can (4 ounces) diced green chilies
1 small onion, diced
1 packet (1 ounce) taco seasoning mix
4 cups low-sodium chicken broth
Optional toppings: shredded reduced-fat cheddar cheese, chopped fresh cilantro, diced avocado, lime wedges, non-fat Greek yogurt or sour cream, sliced green onions
Instructions:
Place the chicken breasts in the bottom of the slow cooker.
Add the black beans, pinto beans, corn, diced tomatoes, diced green chilies, diced onion, and taco seasoning mix on top of the chicken.
Pour the chicken broth over everything in the slow cooker.
Stir gently to combine, making sure the chicken is submerged in the liquid.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Taste the soup and adjust the seasoning, if necessary.
Serve the soup hot, garnished with your choice of optional toppings.
This recipe makes approximately 6 servings. Each serving is around 1 1/2 cups. Enjoy your delicious and healthy chicken taco soup/..
Add the black beans, pinto beans, corn, diced tomatoes, diced green chilies, diced onion, and taco seasoning mix on top of the chicken.
Pour the chicken broth over everything in the slow cooker.
Stir gently to combine, making sure the chicken is submerged in the liquid.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Taste the soup and adjust the seasoning, if necessary.
Serve the soup hot, garnished with your choice of optional toppings.
This recipe makes approximately 6 servings. Each serving is around 1 1/2 cups. Enjoy your delicious and healthy chicken taco soup/..
