Ingredients for Creamy Chicken Taco Soup
- 2 lbs bone-in chicken thighs
- Chicken Broth
- 12 oz beer (any kind!)
- 2 stalks celery (chopped)
- 1 medium onion (chopped)
- Black Beans
- Rotel Tomatoes
- Diced Tomatoes
- Taco Seasoning Mix
- Fat Free Cream Cheese
- Brown Rice
- Tortilla Chips
- Cheddar Cheese
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How to Make Creamy Chicken Taco Soup
- Remove skin and visible fat from 2 lbs bone-in chicken thighs.
- Place chicken thighs in your crock-pot along with 4 cups chicken broth, 12 oz beer (any kind!), 2 stalks celery (chopped), and 1 medium onion (chopped).
- Cook on high for 2 hours, or until chicken is cooked through and easily shreds.
- Remove chicken from crock-pot and allow to cool slightly.
- Remove bones from chicken thighs and chop the meat into bite-sized pieces.
- Add the shredded chicken back to the broth in the crock-pot.
- (Optional) This step can be done ahead of time. Cover and refrigerate overnight.
- If refrigerating, skim off any fat that has collected on top. Allow the crock-pot to sit at room temperature for 30 minutes before proceeding.
- Add 1 (15-ounce) can of beans (drained and rinsed), 1 (28-ounce) can diced tomatoes (undrained), and 1 packet of taco seasoning.
- Cook on low for 6-8 hours or on high for 2-3 hours.
- 30 minutes before serving, stir in 4 ounces cream cheese (softened) and switch to high.
- Stir well before serving, breaking up any large pieces of chicken with the back of a spoon.
- (Optional) If adding rice, stir in 1 cup cooked rice during the last few minutes of cooking.
- Top with crushed tortilla chips and shredded cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
12g
Fat
27g
Carbs
7g
