Crock Pot Chicken Taco Soup a Lean and Green Comfort Food Recipe

As the days get shorter and cooler, our bodies begin to crave warm, hearty foods that comfort as well as delight. Soup is the PERFECT comfort food and so this week I bring you Crock Pot Chicken Taco Soup!

Soup, according to our recent FB poll, turns out to be the #1 favorite comfort food. And why not? Warm, rich and delicious, soup warms the soul. Most soups, however, taste best after they've had some time to cook and sit, but who has time for that?

This is where the Crock Pot (aka slow cooker) comes in so handy. Just throw it all in, stir and come home to a hot, hearty dinner, done!

We love the versatility of this recipe- the base recipe gives you a meal that fits any low carb program, and then you can "top off" your soup with condiments of choice depending on your requirements.

You can use the same condiments you'd find in tacos like black olives, tortilla strips, cheese, sour cream, extra salsa, etc.  You can also use no calorie / low calorie topping options like cilantro and hot sauce to give it more oomph without any thing extra. The sky is the limit!

When no one is looking, we know you're going to lick the bowl on this one so go ahead, fire up the slow cooker & report back to us on social how it came out!

Happy Cooking-

Stacey

 

Crock Pot Chicken Taco Soup a Lean and Green Comfort Food Recipe

  • Prep Time: 10 Minutes
  • Cook Time:   240 Minutes
  • Total Time: 250 Minutes

Servings: 4

Ingredients

  • 2 pounds boneless skinless chicken breasts

  • 4 C low sodium chicken broth

  • 1 T (one capful)  Stacey Hawkins Phoenix Sunrise Seasoning

  • 1 can (~16 oz or 2 cups) diced tomatoes (no sugar added)

  • 2 C shredded cabbage

  • 2 C chopped zucchini or yellow squash

  • 8 Tablespoons (1/2 C) reduced fat cheddar cheese

  • Condiments of choice (add calories or counts separately)

Instructions

  1. Arrange the chicken breast in one layer in the bottom of the crock pot / slow cooker.

     

  2. Add chicken broth, seasoning and vegetables to a large bowl and mix to combine.  [/step}

     

  3. Pour mixture over the chicken breasts, put the lid on and cook on high for 4 hours or low for 8 hours.

     

  4. Remove the chicken breasts from the slow cooker, place in a bowl and using 2 forks, shred the chicken.

     

  5. Divide the chicken into 4 equal amounts in serving bowls and top each with 1/4 of the vegetable soup.

  6. Garnish each with 2 T cheese, any additional garnishes and serve hot.

     

    Serving Size is 1/4 of this dish and is 1 Leanest Lean, 0 Healthy Fats, 3 Green and 2 Condiment servings. Nutrition information below is only for the soup and no additional condiments.

    This may seem like a LOT of chicken per serving- however, we must take into account a 20-25% shrinkage from raw to cooked. 2 pounds boneless, skinless chicken actually nets about 28 ounces cooked, or 7 ounces per serving of fat-free chicken.

    This IS a fat-free recipe which entitles you to 2 additional healthy fats. My go-to's for condiments on this would be 1 1/2 oz avocado (one healthy fat) and 2 Tbsp Sour Cream (one healthy fat) but you can choose whatever you want!

     

Nutrition Facts

 

Optavia Counts Per Serving

0 - Lean

0 - Leaner

1 - Leanest

3 - Green

2 - Condiments

0 - Healthy Fat

Weight Watchers Points
Per Serving

NA Weight Watchers Points

Are you on Optavia 5&1 and Stressing? Please stop worrying... I've got your back!

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.