Southwest Chicken Crockpot Taco Soup

Southwest Chicken Crockpot Taco Soup
Recipe Type: Crockpot
Author: Leslie Harrington
Prep time:
Cook time:
Total time:
Serves: 6
This is another family Sunday favorite. A few tweaks to the Muscle & Fitness recipe by Jenny Grothe
  • ¾ cup nonfat Greek yogurt (Wallaby organic is a good choice)
  • 1 15-oz can 50% less sodium white beans, rinsed and drained
  • 1 15-oz can black beans, rinsed and drained
  • 1 4-oz can diced green chills
  • 1 15-oz can diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 1 cup frozen or fresh corn (Optional – I remove to lower the carb impact)
  • 1½ pounds shredded precooked chicken breast
  • 2 tbsp fresh squeezed lime
  • 1 clove garlic, minced
  • ½ tsp onion powder
  • 1 tbsp fresh oregano, chopped
  • ½ tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tbsp dried cilantro
  • 2 tsp Mrs. Dash Fiesta Lime Seasoning Blend (optional)
  1. Place ½ cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
  2. Add remaining ingredients and stir well.
  3. Cover and cook on high for 2 hours or on low for 4-5 hours.
  4. Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.


Leave a Reply