Heart-Healthy Crock Pot Chicken Taco Soup

• Meat

  • 1 lb Chicken tenderloins, frozen

• Produce

  • 1 can Black beans, no-salt-added
  • 1 can Corn, no salt added
  • 1 can Tomatoes, no-salt added

• Canned Goods

  • 1 4 oz can Chilis
  • 1 6 oz can Tomato paste
  • 2 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 pkg Mrs. dash taco seasoning mix

• Bread & Baked Goods

  • 1 Corn tortilla chips

• Dairy

  • 1 Monterrey jack cheese

Found on sofabfood.com

Description

Ingredients

• 1 lb frozen chicken tenderloins
• 2 cups low sodium vegetable broth
• 1-6 oz can tomato paste
• 1-4 oz can diced chilis
• 1 can no salt added corn, drained
• 1 can no salt added black beans
• 1 can no salt added diced tomatoes
• 1 pkg Mrs. Dash Taco Seasoning Mix
• Shredded Monterrey Jack Cheese, optional for serving
• Corn Tortilla Chips, optional for serving

Directions

• Place the tomato paste in the bottom of your Crock Pot and mix in the vegetable broth.
• Add the taco seasoning mixture, stir.
• Place frozen tenderloins in sauce.
• Add canned vegetables.
• Cover and simmer on low for 8 hours.
• Just before serving, remove the chicken and shred, then place back in the Crock Pot and stir.
• Serve with shredded cheese and corn tortilla chips (optional).