Crockpot Chicken Taco Soup Recipe
This Crockpot Chicken Taco Soup comes together in a matter of minutes, is healthy, gluten free, and full of veggies, lean chicken, plenty of texture, and loads of spices!
Servings: 6 people
Calories: 317kcal
Ingredients
- 1 pound boneless skinless chicken breasts*
- ½ large yellow onion diced
- 1 green bell pepper diced
- 1 jalapeño minced (omit if you don’t like spice or remove the seeds)
- 1 (10 oz) can diced tomatoes w/ green chiles
- 1 (15 oz) can hominy drained
- 1 (15 oz) can black beans drained
- 1 (16 oz) can fat free refried beans
- 1 (8 oz) can tomato sauce
- 3 cups chicken broth
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt more or less to taste
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Optional Toppings
- lime juice highly recommended
- non fat plain greek yogurt
- cheddar cheese shredded
- Cilantro
- Green onions
- Tortilla Chips
Instructions
- Place all ingredients into crockpot (minus optional toppings).
- Stir to combine.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- Remove chicken and shred with two forks.
- Place chicken back into crockpot and stir to combine.
- Serve with optional toppings and enjoy!
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Nutrition
Calories: 317kcal | Carbohydrates: 42g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1599mg | Potassium: 899mg | Fiber: 13g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 35.8mg | Calcium: 89mg | Iron: 4.2mg
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