Chicken Taco Soup Recipe

24 oz raw chicken breast, diced
1 - 15 oz can organic kidney or black beans
1 package low sodium taco seasoning
1 - 16 oz jar salsa (I used Newman’s Own medium)
1 cup low sodium canned corn
1 - 11.5 oz can low sodium tomato juice
3 cups organic free-range chicken broth

Mix all ingredients EXCEPT chicken in slow cooker, and cook on low for about 3 hours. In the meantime, cook diced chicken in a pan. After cooking, you can either leave the chicken diced, OR chop/shred it in the food processor. After 3 hours, add the chicken to the slow cooker and cook on low for 1 more hour.

Serve with crushed taco chips, fat free sour cream, and/or cheese! Makes 7 servings of about 1½ cups each.

FOR 7 SERVINGS OF 12 OUNCES: (each)
CAL 230
FAT 1.6g
CRB 24g (3 fiber)
PRT 29g