About the Recipe
This hearty low-fat taco soup is packed with tender chicken breast, beans, corn, tomatoes, and bold taco flavor — all simmered together in the crock pot. Served in a warm jalapeño cheddar sourdough bread bowl, it turns a simple slow-cooker meal into a cozy, satisfying dinner that feels special without extra effort.
Ingredients
1 lb boneless, skinless chicken breast
1 onion, diced
2 garlic cloves, minced
1 (14.5 oz) can pinto beans, drained
1 (14.5 oz) can black beans, drained
1 (14.5 oz) can corn, drained
1 (14.5 oz) can diced tomatoes with green chilies (do not drain)
2 cups fat-free chicken broth
1 (1.25 oz) packet taco seasoning
Preparation
Add all ingredients to the crock pot. Stir gently to combine.
Cover and cook on LOW for 4 hours (or until chicken is fully cooked and tender).
Remove chicken breasts, shred with two forks, then return to the soup and stir well. Let cook an additional 10–15 minutes to meld flavors.
Ladle hot soup into a Leaven Heaven jalapeño cheddar sourdough bread bowl. Serve immediately while the bread is warm and the soup is steaming.
Optional toppings (if desired): chopped cilantro, a squeeze of lime, or a light sprinkle of reduced-fat shredded cheese — though it’s hearty enough all on its own.
Fresh Tortilla Chips: Cut Leaven Heaven flour tortillas into wedges. Lightly brush or spray both sides with olive oil and sprinkle with salt (or seasoning of choice). Arrange in a single layer on a parchment-lined baking sheet. Bake at 375°F for 8–12 minutes, flipping once, until golden and crisp. Cool slightly — they’ll continue to crisp as they set. Serve with your favorite salsa.