Recipe by MakeItHealthy
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) can
1 (15 ounce) can
1 (15 ounce) can
whole kernel corn, drained
1 (8 ounce) can
2 (10 ounce) cans
diced tomatoes with green chilies, undrained
1 (12 fluid ounce) can or bottle
1 1/2 tablespoons
taco seasoning, reduced sodium
whole skinless, boneless chicken breasts
chopped fresh cilantro
shredded reduced-fat Cheddar cheese
light sour cream
crushed baked tortilla chips
I did not have Rotel (diced tomatoes with green chilies), what I did was use one can petite diced tomatoes and one 4 ounce can diced mild green chilies. I also used my own homemade taco seasoning and I threw in a couple cloves of fresh minced garlic. Very good.
but referring to a meal with 1275 mg of sodium as "healthier" is misreprentation.
I've had this before. Made it several times and always love it just the same. Question, though. I'm keeping track of the calories I take in. What, technically, is considered a serving? A cup?
I also nix the beer for low-sodium chicken broth and find that it tastes amazing!
Made this according to directions. Added avocado as a treat. Excellent dish, slow cooked to perfection.
Really good. I made into more of a stew. I just used a large can of rinsed black beans for the beans. For the sauce I used jar of Newmans own marinara sauce and can of chicken stock (No beer or diced tomatoes). I skipped the canned chillis. Used four chicken breasts. When I took the chicken out to shred it I added a 1/4 cup cornstarch and 1/4 cup water (mixed together in a small bowl first)to the sauce. Stirred in the chicken tasted the sauce and added more taco seasonings. I also added a tbsp of brown sugar.
I was very obedient; I followed the directions, and it was awesome! It's a keeper. THANKS.
I make this all the time, and it always turns out well. You can also make a few additions to kick up a notch: I sometimes add 2-3 zucchini and a green pepper for extra vegetables and I sometimes kick it up a notch with some extra cayenne.
Yummy! I doubled the recipe, used low sodium everything, subbed veggie broth for beer, added sliced black olives, and 3 T minced garlic. Omitted carrots. Also for chicken, I shredded the white meat of 2 ready-made rotisserie chicken. Could easily go vegan w no chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Slow Cooker Chicken Taco Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Making this chicken taco soup is a snap in the slow cooker.
Make this tasty chicken tortilla soup in your slow cooker.
See how to make a 5-star, beefy taco soup with beans.