Chicken Taco Soup

Tonight was another yummy contest recipe. My favorite thing about this one was that it was made in the crock pot which is always nice. We had a chicken taco soup recipe that was ok but we like this one better. I ate mine with a teeny bit of non-fat sour cream and a few hint of lime chips (not the dorito kind but a really yummy kind I found at sunflower market) and I thought those were the perfect toppings. After I finished I thought I should have used some avocado but it was still great. This is one you can make over and over. Yummy. 4.5 out of 5 stars.

Source: Emily Mann, Sacramento, CA

Course: Soup

Serves: 8

Ingredients

• 2 15 oz cans tomato sauce
• 3 cups water
• ¼ cups taco seasoning (I use the kind from Costco)
• 1 15 oz can stew-cut tomatoes
• 1 15 oz can kidney or black beans
• 1 cups frozen corn
• 1 4 oz can diced green chilies
• 2 chicken breasts cut into large chunks

Directions

1. 1. Add tomato sauce, water, and taco seasoning to a large Crockpot and stir until seasoning is blended well.
2. 2. Add the rest of the ingredients and cook on high fro 4-5 hours, or low 7-8 hours.
3. 3. Take out the chicken chunks with tongs and shred with forks, returning chicken to the Crockpot.
4. 4. Serve with your desired toppings.

Topping Suggestions:
 Tortilla Chips, crushed
 Shredded cheese
 Sour Cream (Fat Free of course)
 Avocado or guacamole
 Chopped tomatoes or Pico de Gallo
 Anything else you like on your tacos (except I don’t recommend lettuce)

Amount Per Serving (without toppings)

Calories: 250

Fat: 2g

Carbohydrate: 30.7g

Protein: 27.4g