Healthier Slow Cooker Chicken Taco Soup

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.

• Preparation Time: 25 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 25 mins
• Calories: 328 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Ladle soup into bowls and garnish with Cheddar cheese, cilantro, sour cream, and crushed tortilla chips.