Low Fat Crock Pot Chicken Taco Soup

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1 1⁄2 cups vegetable broth

1 1⁄2 lbs boneless skinless chicken breasts

2 (16 ounce) cans pinto beans, rinsed and drained

2 (16 ounce) cans kidney beans, rinsed and drained

1 1⁄2 cups frozen corn

1 1⁄2 cups frozen okra / green beans

1 (10 ounce) can Rotel tomatoes & chilies

1 (14 1/2 ounce) can Mexican-style tomatoes

2 (14 1/2 ounce) cans no-salt-added diced tomatoes

1 red pepper, chopped

1 green pepper, chopped

2 cups celery, chopped

1 yellow onion, chopped

1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)


1. Stir the envelope of taco seasoning mix with vegetable broth in a 6-quart crock-pot.

2. Remove fat from chicken breast and add to crock-pot. Cook on low about four hours and shred chicken using two forks.

3. Add all other ingredients to crock-pot. Stir. Cook on high for 2 hours or low for 4 hours.

4. Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.

Bon Appetit!

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