TESTED & PERFECTED LOW FAT CROCK POT CHICKEN TACO SOUP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
32 ounces chicken broth 1 1?2 lbs boneless skinless chicken breasts 2 (15 ounce) cans pinto beans, rinsed and drained 2 (15 ounce) cans kidney beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 1 1?2 cups frozen corn 1 1?2 cups frozen okra 1 (10 ounce) can Rotel tomatoes & chilies 4 (14 1/2 ounce) cans no-salt-added diced tomatoes 1 red pepper, chopped 1 green pepper, chopped 6 large celery ribs, chopped 1 yellow onion, chopped 1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)
DIRECTIONS
Stir the envelope of taco seasoning mix with broth in a large 6 quart crock-pot. Remove fat from chicken breast and add to crock-pot. Cook on high about two hours and shred chicken using two forks. Add all other ingredients to crock-pot. Stir. Cook on high for 2 hours or low for 4 hours. Serve over whole grain brown rice (not parboiled).
by: Goodheart
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