TACO SOUP HEALTHY RECIPES

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HEALTHIER SLOW COOKER CHICKEN TACO SOUP RECIPE | ALLRECIPES



Healthier Slow Cooker Chicken Taco Soup Recipe | Allrecipes image

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options.

Provided by MakeItHealthy

Categories     Tortilla Soup

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 carrot, chopped
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (12 fluid ounce) can or bottle beer
1 ½ tablespoons taco seasoning, reduced sodium
3 whole skinless, boneless chicken breasts
¼ cup chopped fresh cilantro
½ cup shredded reduced-fat Cheddar cheese
¼ cup light sour cream
2 ounces crushed baked tortilla chips

Steps:

  • Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
  • Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

Nutrition Facts : Calories 327.9 calories, CarbohydrateContent 42.9 g, CholesterolContent 50.3 mg, FatContent 5.8 g, FiberContent 9.4 g, ProteinContent 28.8 g, SaturatedFatContent 1.5 g, SodiumContent 1275 mg, SugarContent 5.5 g

SIMPLE TACO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Simple Taco Soup Recipe: How to Make It - Taste of Home image

We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 370 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1369mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 27g protein.

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