Crockpot Shredded Chicken Taco Soup Recipe: High protein, Healthy, & Delicious!

Looking for a quick, easy, delicious, AND healthy recipe?? Well look no further. This Crockpot Shredded Chicken Taco Soup Recipe is high protein, healthy, and packed with flavor!

Let’s face it. Trying to come up with and cook decently priced healthy meals that you and your significant other and/or family enjoys is a nearly impossible task. Possible, for sure, but the relative probability of long-run burn-out or failure is imminent. This recipe is one of my go-to meals that I don’t need too many fresh-ingredients or produce on hand, and is very inexpensive! Also, there is just something so enticing and rewarding about throwing some frozen meat in with some stock and spices in the morning and having it mostly ready by the time you “get home from work” (this was written during Covid-19 shut-down). Without further ado… here is the recipe!

Crockpot Shredded Chicken Taco Soup

Ingredients:

Directions:

1. Stick frozen or thawed chicken breasts into crockpot (reduce cooking time if thawed – directions are for frozen chicken)
2. Add entire box of chicken stock, diced onion, and spices (to your level of liking – listed in relative order to volume largest to smallest) to the chicken in the crockpot. Stir together, put on lid.
3. Set to low or high (depending on your timeline – low – for about 4-6 hours, or high – for about 2-3 hours).
4. After this time has lapsed, remove chicken breasts from crockpot and shred. If chicken is fully cooked (no pink, or internal temp of 165*F), set aside in a covered bowl with a little stock from the crockpot. If chicken is not fully cooked, place it back in with the crockpot to finish cooking with the rest of the ingredients (don’t overcook chicken).
5. Add black beans, tomatoes, corn, and extra spices to remaining stock. Let steep/simmer for ~1 hour on low.
6. After one hour, add back shredded chicken (if removed on step 3) and mix all together.
7. Add juice of 1 lime to soup. Add most of the cilantro – chopped or torn – to soup. Mix and serve.

*Optional: Add a sprinkle of 4 cheese Mexican blend to the top and fresh cilantro as garnish (and more flavor ;).

Nutrition Information:

Per Serving (Recipe makes 6 servings):

• Calories: 274
• Fat: 4.1g
• Carbs: 22.1g
• Fiber: 5.4g
• Protein: 35g

Costs Associated:

Total cost (all prices are mid-TN local, approximate and before taxes):

• 2 – boneless skinless chicken breasts : $4
• 1 – box (32 oz) low/no-sodium-added chicken stock : $3
• 1 – 15 oz canned black beans, drained and rinsed : $0.69
• 2 – 15 oz canned diced tomato : $0.75*2 = $1.50
• 1 – 8.75 oz canned sweet yellow corn : $0.50
• .5 – medium yellow onion, diced : $1 (for whole onion)
• .5 bunch of cilantro : $1.99
• 1 lime : $0.50

Total cost: ~$13.19

Cost per meal (Recipe makes 6 meals): $2.20 ! That’s 35 grams of lean protein for just $2.20!

Enjoy!

-Haley Overby Ph.D. April 24, 2020

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