Chicken Taco Soup

I love recipes that combine delicious Southwestern flavors and healthy vegetables too!  This recipe is one that I adapted from a South Beach recipe cookbook.  I just added more vegetables and some Cholula, of course!  

This soup goes great with some low-fat shredded cheese on top and the soup is also great over brown rice if you want something a bit more hearty.  I hope you like it as much as I do!

Ingredients

3 boneless skinless chicken breasts

5 cups chicken broth

1/2 yellow onion chopped

1/2 red or green bell pepper chopped and seeded

1 tsp garlic powder

2 tbsp Taco seasoning (I use McCormick Hot Taco seasoning)

5-6 dashes of Cholula hot sauce - or more if you like spicy

1 can (14oz) petite diced tomatoes

1 can pinto beans, drained

1 can black beans, drained

1 small zucchini sliced thin

2 stalks celery chopped

Preparation:

  Dissolve the seasoning and garlic powder into the chicken broth, then combine remaining ingredients in the crockpot. Make sure that the chicken breasts are covered with liquid- add a bit more liquid if necessary.  The liquid only needs to just cover the meat.

Cook on Low for 8-10 hours. Chicken will shred apart when done.  Serve as a soup or over rice.