LEAN & GREEN CROCK POT CHICKEN TACO SOUP

OPTAVIA COUNTS:

To make this recipe, you will need 13-14 oz. of chicken breast yielding 9oz. of cooked chicken, or 18 oz. of raw chicken breast if you do not want to use any cheese; this should result in 12 oz. of cooked chicken . Lastly, if desired, Kraft 2% Mexican Cheese can be used as a garnish for the soup (optional).

Craving American food but don’t want the extra calories? Try this light and healthy Crock Pot Chicken Taco Soup recipe! It’s 100% delicious lean and green recipe and on plan, so you can enjoy it without any worry.

LEAN & GREEN CROCK POT CHICKEN TACO SOUP

INGREDIENTS

• 2 cup Low Sodium Chicken Broth
• 2 cup Water
• 1 cup Rotel Diced Tomatoes with green chilies
• 1 tsp Reduced Sodium Taco Seasoning Mix
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder
• 1 small Garlic Cloves minced
• 13-14 oz Boneless Skinless Chicken Breast
• 2 cup Green Cabbage chopped
• 2 oz Reduced-Fat Mexican Cheese Blend

LEAN & GREEN CROCK POT CHICKEN TACO SOUP

INSTRUCTIONS

1. In a crockpot, mix chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder garlic and chicken. Set it to cook on low for 6-8 hours or high for 3-4 hours.
2. To prepare, shred chicken breast in the crockpot. Serve soup in bowls and top with cheese (optional).