Chicken Taco Soup


This is a recipe I found and then adapted because I didn’t have all the exact ingredients.  But, it turned out really good I served it with a salad on the side one night and my husband liked it so much the next night we had it with grilled cheese sandwiches.  I used reduced sodium ingredients for the canned items and the taco seasoning, and reduced fat cheese and sour cream to lighten things up.

I hope you like it!  Let me know what you think 🙂

Ingredients:

1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can sweet cream style corn (original recipe called for just regular corn but I didn’t have it)
1 (8 ounce) can tomato sauce
12oz fat free milk (original recipe called for light mexican beer ie Dos XXs, we didn’t have any so I decided to use milk to make it a little creamy)
1 (1.25 ounce) package taco seasoning
1lb chicken boneless skinless chicken breasts

Toppings:
Cheddar cheese
sour cream
crushed tortilla chips )
Chopped green onions

Throw all the soup ingredients in your crockpot, the chicken breasts I cut them into small pieces so they would cook faster and then just used the back of a spoon to “shred” them up.  The original recipe has to cook longer but you put the chicken breasts in whole then once they are cooked through take them out, shred and put back in to cook a little longer.

Cook on low 4-6hours.

Top servings with any of the toppings you choose and enjoy!

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