Mexican - Spanish, Poultry, Soups and Stews

CHICKEN TACO SOUP (CROCK POT)

  • 16 ounces can Kidney beans, drained
  • 15 oz. can Black beans, drained
  • 16 oz. can Vegetarian baked beans, not drained
  • 10 3/4 oz. can Tomato puree
  • 1 small can Tomato juice
  • 14 oz. can Chicken broth
  • 1 cup Frozen corn
  • 2 Boneless skinless chicken breasts
  • Tabasco sauce
  • 1 envelope Taco seasoning

    • Combine all ingredients in crock pot except Tabasco. Cook 6-8 hours on low. Remove the chicken, shred it with two forks, and return it to crockpot. Heat 10 more min. Add Tabasco sauce to taste. Con top individual servings with shredded cheese and chopped green onions, adjusting points.

    8 servings ----- 3 points each (without cheese on top)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debby Stefanini of Mableton, GA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!