Sunday, January 25, 2015

Crockpot Chicken Taco Soup - 21 Day Fix

I made this last week and it doesn't even feel like a "diet". You can add cheese and greek yogurt to it. Eat it with a salad for a very filling dinner or by itself as a nice lunch. If you're not on a diet, indulge with some tortilla chips! 

Chicken Taco Soup
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer (or broth)
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • shredded Cheddar cheese (optional)
  • greek yogurt or sour cream (optional)
  • crushed tortilla chips (optional)

  1. Combine all ingredients and cook on low for 8-10 hours or high for 4-6 hours (can we say Super Bowl!).
  2. Once it's done cooking, pull out the chicken and shred. I used the Mix 'n Chop to do it. Add the shredded chicken back to the crockpot and let cook another 15-minutes. 
  3. Serve topped with shredded Cheddar cheese, a dollop of greek yogurt (or sour cream), and crushed tortilla chips, if desired. 

Approx 6-7 1-cup servings. 
Measure 1.5 cups and count as  1 Green, 1 Red, 1 Yellow 
Make sure if you add greek yogurt and cheese you count those in addition! 

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