Crock Pot Chicken Taco Corn Soup |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 4 |
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This is something I made that is based on the Chicken Taco Crock Pot recipies found here. While I was making it, I found that this proved to be better as a soup than as tacos. Maybe because I used too much chicken broth. Still, the result was tasty, so here it is. This is based on a crock pot that only has on/off as a setting, so timing may vary from pot to pot Ingredients:
3 boneless skinless chicken breasts, cut into three pieces |
2 tablespoons taco seasoning mix |
1 (16 ounce) package frozen corn |
1 (15 ounce) can low sodium chicken broth |
low-fat cheddar cheese, grated (optional) |
low-fat sour cream, to taste (optional) |
Directions:
1. Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth.
2. Cut chicken breasts into three pieces.
3. Dump everything into the crock pot for 4-6 hours or until chicken is ready.
4. When chicken is tender, shred with two forks.
5. Dump frozen corn into pot, heat for one hour.
6. Serve with Cheddar Cheese and/or sour cream on top, if desired.
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