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Crockpot Taco Chicken Soup Recipe

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This recipe for Crockpot Taco Chicken Soup is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups reduced sodium chicken broth (2 condiments)
2 cups water
1 cup rotel diced tomatoes with green chilies (2 greens)
1 teaspoon reduced sodium taco seasoning mix (1 1/2 condiments)
1/2 teaspoon cumin (1/2 condiment)
1/4 teaspoon chili powder (1/2 condiment)
1 clove garlic, minced (1 condiment)
13-14 oz raw chicken breasts - should yield 9 oz cooked (1 1/2 lean)
2 cups cabbage, chopped (May need more because of shrinkage) (4 greens)
2 oz Kraft 2% Mexican Cheese to garnish (1/2 lean)

Directions:
Directions:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage and chicken in a crock pot.

Cook on low for 6 to 8 hours or on high 3 to 4 hours.

Shred chicken breasts in crock pot before serving.

Pour soup into bowls and top with cheese.

Number Of Servings:
Number Of Servings:
2

 

 

 

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