Tuesday, October 13, 2015

Slow Cooker Chicken Burrito Soup





It may sound a tad bit strange, but trust me, it's not! I wanted to incorporate all of my favorite Burrito ingredients and transform them into a yummy soup! It's so cold and blustery here today that soup sounded like a great dinner. My husband may not consider "Soup" a dinner but a hearty soup like this one should be! Your slow cooker does all the work so it's a great weeknight meal. Easy and so tasty!


Slow Cooker Chicken Burrito Soup
Serves 4
WW PP=8
Cal 317, Carbs 29.2, Fat 9, Fiber 3.5, Protein 33.5

Ingredients
1 lb. boneless skinless chicken (I used tenderloins)
2 tbsp. taco seasoning
4 cups fat free chicken broth
1/2 cup pinto beans, drained
1 can rotel, undrained
1 cup reduced fat shredded Mexican cheese blend
2 cups cooked rice
Tortilla Chips, Sour Cream, Diced Tomatoes, etc. for toppings


Arrange chicken in bottom of slow cooker. Sprinkle taco seasoning over chicken. Pour in chicken broth, pinto beans, and rotel. Cover and cook on low 6 hours.

Remove chicken shred and return to slow cooker. Stir in cheese. Once melted spoon over hot cooked rice and top with tortilla chips and any other ingredients of your choice. Enjoy!

3 comments:

  1. This sounds so good! Definitely going into the lineup!

    ReplyDelete
  2. I love this recipe idea. Something the whole family will go for! Thanks for sharing at the #HomeMattersParty

    ReplyDelete

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