Crockpot Taco Soup

Crockpot Taco Soup

Quick and easy meal prep for the whole week! Only takes 10 Minutes to Prep! Enjoy Taco Tuesday EVERYDAY!

FullSizeRender copy

Ingredients:

  • 1 can (Approx. 15 oz.) black beans, drained and rinsed
  • 1 can (Approx. 15 oz.) pinto beans, drained and rinsed
  • 1 can (Approx. 14.5 oz.) can diced tomatoes, drained
  • 1 can (Approx. 15 oz.) can sweet corn, drained
  • 1 bottle (Approx. 10-12 oz.) green enchilada sauce
  • 14 ounces low sodium chicken broth
  • 1 packet low sodium taco seasoning
  • 1 Tablespoon cornstarch + 2 Tablespoons water
  • 1 pound ground chicken

 

Instructions:

  1. Add both beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, and chicken to a crock pot. Stir to combine. Cover with lid and cook on high heat 3 hours.
  2. Stir together the cornstarch and water. Add to the soup in crock pot and stir. (This will help thicken the soup.)
  3. Serve warm with shredded cheese, tortilla strips, sour cream, etc.
  4. Enjoy!

 

Approximate Macros:

For Entire Recipe – Calories: 1,410   Carbs: 183.5g   Fat: 15.4g   Protein: 188.3

Per Portion (We divided this up into 7 portions – Perfect for meal prep for the whole week!!) – Calories: 201   Carbs: 26.2   Fat: 2.2   Protein: 26.9

*Note: We didn’t count the tomatoes, enchilada sauce (because let’s face it – it’s just pulverized tomatoes), chicken broth (because it’s flavored water), and the taco seasoning (because it’s just seasoning).

 

 

Leave a Reply