Crock Pot Chicken Taco Soup

taco soup with avocado


2 cups reduced sodium chicken broth (2 condiments)

2 cups water

1 cup rotel diced tomatoes with green chilies (2 greens)

1 teaspoon reduced sodium taco seasoning mix (1 1/2 condiments)

1/2 teaspoon cumin (1/2 condiment)

1/4 teaspoon chili powder (1/2 condiment)

1 clove garlic, minced (1 condiment)

13-14 oz raw chicken breasts – should yield 9 oz cooked (1 1/2 lean)

2 cups cabbage, chopped  (May need more because of shrinkage) (4 greens)

2 oz Kraft 2% Mexican Cheese to garnish (1/2 lean)


Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili

powder, garlic, cabbage and chicken in a crock pot. Cook on low for 6 to 8 hours

or on high 3 to 4 hours. Shred chicken breasts in crock pot before serving. Pour soup into bowls and top with cheese and add avocado if you like (1/4 of a small avocado is approx 1 healthy fat)

Servings: 2  

Each serving 

1 Lean

3 Greens

2.25 Condiments

* If you do not add the cheese, use 18 oz raw chicken breasts which should yield 12 oz cooked.

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