<p>Deliciously heart warming soup that is perfect for dinner or easily reheated for lunch. As the evenings become cooler and you desire a meal that will warm you up – this chicken taco soup in the slow cooker is the perfect option!</p>
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Ingredients
- 15 ounces drain and rinse Black Beans, Canned
- 3 3/4 cups dice Chicken, Boneless Breasts
- 1 1/4 ounces Taco Seasoning
- 20 ounces drain Diced Tomatoes with Green Chiles
- 1 cup dice Onion
- 16 ounces Chili Beans
- 8 ounces Tomato Sauce
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 301 Calories
- 4g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 83mg Cholesterol
- 1449mg Sodium
- 31g Total Carb
- 5g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 34g Protein
- 2 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in slow cooker.
- Cover. Cook for 3-4 hours on low.
- Top with corn chips, shredded dairy free cheese and dairy free sour cream if desired.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients in slow cooker.
- Cover. Cook for 3-4 hours on low.
- Let cool.
- Divide among indicated number of bags, remove as much air as possible, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Heat in microwave until warmed through.