Everyone has a taco soup recipe and here’s mine. I’m sure it is pretty similar to yours. It’s delicious and hearty and filling. I use a little shredded cheddar and monterey jack cheese and a tablespoon of fat free sour cream so it is kind of healthy. Unfortunately, it has a lot of vegetables in it so I am the only one in my house that eats it which means I don’t get to make it very much because after eating an entire crock pot full of soup by yourself you kind of get your fill for a while. I use the canned Daily Chef All Natural Chicken Breast from Sam’s Club. The next time I make it I may brown ground beef and add it instead of the chicken.

Ingredients

• 1/2 white onion (finely chopped)
• 1 can chili beans (drained)
• 1 can black beans (drained)
• 1 can whole kernel corn (drained)
• 1 can Rotel (diced tomatoes with green chilies)
• 1 can diced tomatoes
• 1 packet taco seasoning
• 1 packet ranch seasoning
• 1 can chicken breast (drained)

Directions

1. Drain canned chicken and use a fork to break pieces apart. If you do not use canned chicken, boil, bake or grill chicken breast and then shred or break apart after cooking.
2. Pour all ingredients into slow cooker. Cook on low for 4 to 8 hours.
3. In a soup bowl, top soup with shredded cheese, and fat-free sour cream.

Yields 9.5 cups and according to my calculations, it is about 185 calories per cup (not counting the sour cream and shredded cheese).