Recipe By MakeItHealthy
Rating
Published Apr 2nd
Prep 15m Cook 7h Additional - Ready In 7h 15m
Servings 8 servings Calories 327.9

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. This healthier version includes more fresh veggies/herbs and uses seasoning mix from the Healthier Taco Seasoning I recipe on this website. Serve topped with a variety of reduced-fat options.

Recipe Ingredients

  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 carrot, chopped
  • 1 (8 ounce) can tomato sauce
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (12 fluid ounce) can or bottle beer
  • 1 ½ tablespoons taco seasoning, reduced sodium
  • 3 whole skinless, boneless chicken breasts
  • ¼ cup chopped fresh cilantro
  • ½ cup shredded reduced-fat Cheddar cheese
  • ¼ cup light sour cream
  • 2 ounces crushed baked tortilla chips

Cooking Directions

  1. 1 Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
  2. 2 Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

Nutrition Facts

  • Calories 327.9
  • Carbohydrate 42.9 g
  • Cholesterol 50.3 mg
  • Fat 5.8 g
  • Fiber 9.4 g
  • Protein 28.8 g
  • Saturated Fat 1.5 g
  • Sodium 1275 mg
  • Sugar 5.5 g

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Chef's Notes

Instead of using store-bought taco seasoning mix, try using Healthier Taco Seasoning I; This recipe is a healthier version of Slow Cooker Chicken Taco Soup.

Reviews

  1. pretty good
  2. Yummy! I doubled the recipe, used low sodium everything, subbed veggie broth for beer, added sliced black olives, and 3 T minced garlic. Omitted carrots. Also for chicken, I shredded the white meat of 2 ready-made rotisserie chicken. Could easily go vegan w no chicken.
  3. I was very obedient; I followed the directions, and it was awesome! It's a keeper. THANKS.
  4. Wow I wasn't sure about this but it turned out delicious! Made just a couple changes - I hadn't planned on making it this evening so I cooked it on the stovetop. I added 1 tbps of minced garlic with the onion and left out the carrot. Otherwise followed the recipe exactly. Will definitely be - Read more ...
  5. Really good. I made into more of a stew. I just used a large can of rinsed black beans for the beans. For the sauce I used jar of Newmans own marinara sauce and can of chicken stock (No beer or diced tomatoes). I skipped the canned chillis. Used four chicken breasts. When I took - Read more ...
  6. I make this all the time and it always turns out well. You can also make a few additions to kick up a notch: I sometimes add 2-3 zucchini and a green pepper for extra vegetables and I sometimes kick it up a notch with some extra cayenne.
  7. I did not have Rotel (diced tomatoes with green chilies), what I did was use one can petite diced tomatoes and one 4 ounce can diced mild green chilies. I also used my own homemade taco seasoning and I threw in a couple cloves of fresh minced garlic. Very good.
  8. I've had this before. Made it several times and always love it just the same. Question, though. I'm keeping track of the calories I take in. What, technically, is considered a serving? A cup? I also nix the beer for low-sodium chicken broth and find that it tastes amazing!
  9. Made this according to directions. Added avocado as a treat. Excellent dish slow cooked to perfection.
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