Recipe: Slow Cooker Chicken Taco Soup

For Novia, here is my recipe:


  • 1 can/bottle of light beer (bud light, baby!)
  • 2 cans of diced tomatoes (if you are not a giant ass wimp like me, use rotel or something with green chilis in it.  I use one can of mild rotel and one can of regular dice tomatoes)
  • 1 can of tomato sauce
  • 1 can of black beans
  • 1 cup frozen corn
  • 1 can of chili beans (which I think are pinto beans in chili sauce, I get the Kuners brand)
  • 1 cup diced onion, if you like onion
  • 8-10 oz of chicken breast (I toss it in frozen)

What to do:

Cook all day on low in the crockpot.  When you get home, take the chicken out, shred it, and toss it back in.  Eat whenever.  It’s really good with baked scoops.  This makes about 7 bowl-fulls, at least that is how many of my bowls it makes!  It comes out to 4 Weight Watcher points per serving, without the Scoops (of course, dammit).  That’s approximately 200-ish calories per bowl, but OMG it’s super filling.  It makes great leftovers, since it freezes really well.


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2 Responses to “Recipe: Slow Cooker Chicken Taco Soup”

  1. Novia Says:

    I’m’ah make it this weekend! Its much healthier than the recipe I use!

  2. Courtney Says:

    Let me know what you think!!

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