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Chicken Taco Soup

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Last night we had Fish Tacos and I had left over cilantro, onions and cabbage.

This is what I came up with and it was really good and very filling. You might want more broth, just add extra water.


Chicken Taco Soup

POINTS® value per serving | 3

Servings | 5


Soups | Ingredients

1 pkg Old El Paso Taco Seasoning Mix

1 can Swanson Chicken Broth

15 oz Del Monte Diced Tomatoes With Green Pepper And Onion

1/2 cup chopped onion(s)

8 ounces cooked chicken breast

1 1/3 cup packaged coleslaw mix (shredded cabbage and carrots)

1-2 cups water

salt and pepper.

Cilantro, Green Onions and Salsa (optional)




I have a new slow cooker with a "warm" setting. I put 2 raw chicken breasts in the crockpot, a can of Rotel (I used Rotel - but it is not listed in the recipe builder and diced tomoatoes with green chiles will work) a can of broth and all my leftovers. about 1/4 cup chopped cilantro and 1/4 chopped green onions. Salt and Pepper and 1/3 cup Salsa. I let that warm all night. This morning I added the taco seasoning and the cabbage (coleslaw mix) turned it to LOW and went to work. 5 hours later I came home removed the chicken and weighed it and shredded it. It had great flavor. I am sure you could just assemble all and cook on low for several hours. Serving size is about 1 1/3 Cup depending on how much water you add. Without the additional water it barely makes 5 cups.

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YUM! That does sound good. :bcb_bigsm


274/248.5/under 150

Size 26/20/8ish

1/4/08: -10

2/1/08: -8.5

3/7/08: -0

4/4/08: -4.5

5/2/08: -4

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