Low Fat Crock Pot Chicken Taco Soup
Warm up your evenings with this hearty and healthy Low Fat Crock Pot Chicken Taco Soup, a flavorful one-pot wonder that’s as easy to prepare as it is delicious. Packed with lean chicken breast, protein-rich black and pinto beans, sweet bursts of frozen corn, and zesty diced tomatoes with green chilies, this low-fat soup is seasoned perfectly with taco spices for a Tex-Mex twist. Simply toss the ingredients into your crock pot, let the flavors simmer all day, and come home to a comforting meal the whole family will love. Perfect for meal prep or cozy gatherings, this gluten-free dish is easily customizable with optional garnishes like fresh cilantro, non-fat Greek yogurt, or shredded low-fat cheddar cheese. Whether served solo or paired with crunchy tortilla chips, this crock pot taco soup is guaranteed to become a weeknight favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 can Black beans
- 1 can Pinto beans
- 1 can Diced tomatoes with green chilies (such as Rotel)
- 1 cup Frozen corn
- 3 cups Low-sodium chicken broth
- 2 tablespoons Taco seasoning mix
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 0.25 cup Non-fat Greek yogurt (optional, for serving)
- 0.5 cup Shredded low-fat cheddar cheese (optional, for serving)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Rinse and drain the black beans and pinto beans, then add them to the crock pot.
Add the can of diced tomatoes with green chilies (do not drain) into the crock pot.
Add the frozen corn, chopped onion, and minced garlic to the mixture.
Sprinkle the taco seasoning mix evenly over the ingredients.
Pour the chicken broth over everything, ensuring the liquid covers most of the ingredients.
Cover the crock pot with the lid and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the soup and allow it to cook for the remaining time.
Serve the soup hot, garnishing with chopped cilantro, a dollop of non-fat Greek yogurt, shredded low-fat cheddar cheese, or tortilla chips, if desired.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 5882 mg | 256% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 24.9 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1074 mg | 83% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3895 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
