OPTAVIA Counts:
- 1 Lean
- 3 Green
- 2.25 Condiment
13-14 oz. chicken breast is recommended – when cooked, it should yield approximately 9 oz. prepared.
* If you don’t want to use any cheese, prepare 18 oz. raw chicken breast, which should provide about 12 oz. of cooked. To decorate the soup, you may add Kraft 2% Mexican Cheese (optional).
Do you enjoy eating American food for breakfast, lunch, and dinner? This Crock lean and green Pot Chicken Taco Soup is something that you’ll be proud to serve to your family or friends. It’s 100% on plan and delicious!
- Difficulty EASY
- Servings 2
- Cooking Time 240 MINUTES
- Prep Time 10 MINUTES
LEAN & GREEN CROCK POT CHICKEN TACO SOUP
INGREDIENTS
- 2 cup Low Sodium Chicken Broth
- 2 cup Water
- 1 cup Rotel Diced Tomatoes/ green chilies
- 1 tsp Reduced Sodium Taco Seasoning Mix
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1 small Garlic Cloves minced
- 13-14 oz Boneless Skinless Chicken Breast
- 2 cup Green Cabbage chopped
- 2 cup Reduced-Fat Mexican Cheese Blend
LEAN & GREEN CROCK POT CHICKEN TACO SOUP
INSTRUCTIONS
- In a crockpot, combine chicken stock, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic cabbage, and chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Before serving, shredded chicken breast in the crockpot. Place soup in bowls and top with cheese (optional).
Your soup photo is very red, has no cabbage and has peppers in it. Mine is watery, has very little taste, full of cabbage as your recipe states. What’s the deal?
As described in the image original may vary with this image.
2 cups of RF cheese is 2 leans and this is 2 servings. How can you then have 9oz of chicken?? That makes a total of 3.3 leans in 2 servings.