Chicken Taco Soup

Happy New Year! 

 I am starting off the New Year with the best slow cooker soup I have ever tasted! Guess what- It's Healthy and zero points on the WW Blue program! Woo Hoo!

 

My daughter Holly talked about this soup while we were hiking in December. She sent the recipe to me with many changes to the original recipe. Well, with all the hustle and bustle of the holidays, I didn't get around to making it until after the New Year.....oh my gosh! She wasn't kidding when she said, "you are going to love it"! 

 

Chicken Taco Soup - Slow Cooker

 Holly Weddle 

Prep time 15 minutes Cook time 5 hours

1 onion chopped

1 16 ounce can chili beans

1 15 ounce can black beans

1 package frozen corn

1 8 ounce can tomato sauce

2 cans chicken stock (I use Swanson or home made)

2 cans of Rotel (you can use original, mild or hot)

1 package taco seasoning (1.25ounce) or Home made Taco seasoning

2 whole skinless chicken breasts

Optional  ingredients (not included in my blue zero points)

sour cream 

cheddar cheese

tortilla chips 

 

Place the onion, chili beans, black beans, corn, Rotel, tomato sauce, chicken sauce and taco seasoning in to slow cooker. Mix well. Lay the chicken breasts on top the soup, then press down slightly as to cover the breasts with the soup.

Set the slow cooker to low and cook for 5 hours.

Remove the breasts from the soup, cool. Then, with two forks shred the chicken. Stir the chicken back into the soup and cook for 2 more hours.

Serve with 1 tablespoon light sour cream for additional WW point. Or with cheddar cheese and tortilla chips! 

* I added Black Eyed Peas to this for luck.....we all know we need all the luck we can get during these turbulent times. Remember to soak according to package directions if you use the peas.

 

 Cheers! JJ