Slow Cooker Creamy Chicken Taco Soup
A high fiber, high protein soup with slow cooked pulled chicken, black and pinto beans, fire roasted tomatoes and corn, a top secret seasoning combo, and cream cheese.
Servings: 10 Servings
Calories: 300kcal
Ingredients
- 1 1/2 pound Boneless Skinless Chicken Thighs
- 2 15- oz cans Fire Roasted Diced Tomatoes
- 15- oz can Black Beans
- 15- oz can Pinto Beans
- 1 1/3 cups 186g Frozen Fire Roasted Corn (or canned)
- 2/3 cup 170g Frozen Chopped Spinach (optional)
- 1 packet Taco Seasoning
- 2 Tablespoons Ranch Seasoning
- 4 cups Chicken Broth
- 8 oz Reduced Fat Cream Cheese room temperature
Instructions
- Add all the ingredients up to the cream cheese to a slow cooker.
- Cook for 3-4 hours on high or 7-9 hours on low until the chicken reaches an internal temperature of 165oF and shred easily.
- Transfer the cooked chicken to a bowl and shred with two fork before adding back to the slow cooker.
- Add the cream cheese and stir to evenly incorporate. You may need to let it rest in the soup for 5-10 minutes to fully melt, especially if it's not room temperature.
- Serve with tortilla chips and garnish with cilantro, cotija cheese, and salsa macha, if desired.
Notes
You can use boneless skinless chicken breast to reduce the fat and calories.
You can also use fat free cream cheese or include chopped corn tortillas to thicken the soup and reduce the fat content. My white bean chicken soup is a great example.
Search "Mason Woodruff Slow Cooker Chicken Taco Soup" to log in MyFitnessPal.
Nutrition
Serving: 13oz (about 1 1/2 cup) | Calories: 300kcal | Carbohydrates: 26g | Protein: 23g | Fat: 10g | Fiber: 10g