Healthier Slow Cooker Chicken Taco Soup
Description
You can feel good eating this chicken taco soup made with a healthy dose of fresh veggies, reduced-fat cheese, low-sodium seasoning, and light sour cream.
Ingredients
•
2 (10 ounce) cans diced tomatoes and green chiles, undrained
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1 (16 ounce) can chili beans
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1 (15 ounce) can black beans
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1 (15 ounce) can whole kernel corn, drained
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1 (12 fluid ounce) can or bottle beer
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1 (8 ounce) can tomato sauce
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1 medium onion, chopped
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1 medium carrot, chopped
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1 1/2 tablespoons taco seasoning, reduced sodium
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3 whole skinless, boneless chicken breasts
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1/2 cup shredded reduced-fat Cheddar cheese
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1/4 cup chopped fresh cilantro
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1/4 cup light sour cream
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2 ounces crushed baked tortilla chips
Directions
1
Combine diced tomatoes, chili beans, black beans, corn, beer, and tomato sauce in a slow cooker. Stir in onion, carrot, and taco seasoning until blended. Place chicken breasts on top of the mixture, pressing down on each one to slightly submerge. Cover and cook on Low for 5 hours.
2
Remove chicken breasts from the slow cooker and set on a cutting board to cool slightly, about 10 minutes. Shred meat and return to the slow cooker. Cover and cook on Low for 2 more hours.
3
Ladle soup into bowls and garnish with Cheddar cheese, cilantro, sour cream, and crushed tortilla chips.