1 Place chicken in a 4 quart slow cooker. 2 Top with beans and corn. 3 In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. 4 Cover and cook on low for 8 to 10 hours. 5 Before serving, stir gently to break up chicken, then stir in the sour cream. 6 Serve topped with green onions and jack cheese, if desired.
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|Serving Size: 1 Dozen (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 70 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 57.9mg||18 %|
|Sodium 978.7mg||34 %|
|Potassium 618.3mg||16 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 28.8g|
|Protein 25.6g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 318
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