Wednesday, January 6, 2010

Taco Soup, it's what's for dinner

I was surprised to have so many comments about my Twitter post regarding taco soup being in the slow cooker and had a request for the recipe so here goes. My friend Chrissy gave it to me and I'm not sure where she got it.

3 frozen chicken breasts (or 1lb cooked ground beef)
1 c. chicken broth (or 1c beef broth)
1 can tomato sauce
3 cans diced tomatoes w/ chiles
2 cans beans (I use light kidney beans)
1 bag frozen corn
taco seasoning
4 green onions chopped (I don't use these)

Put all ingredients in the slow cooker (I don't drain anything, just open the cans and throw it in) on low all day. Right before you're ready to eat, take out the chicken breasts and shred them (they will just fall apart). Serve with cheese, Fritos or tortilla chips and sour cream.

For those of you who do weight watchers, this is a great dish. It's 3 points per cup of soup. The extras (cheese, etc) add points so just be sure to measure those as well.

Enjoy! You can also freeze the extras and reheat later, as I'm going to do tonight! I think this makes about 12 cups or so of soup from what I remember from when I figured out the WW points.

1 comment:

  1. Well, YUM.COM! Thanks so much for sharing this along with photos of the soup and your adorable kiddos. I am going to try this!

    -@depmodechick on Twitter


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