Try this Chicken Taco Soup recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approx. 5-6 people.
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Serving Size: 1 Recipe (627g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 605 | ||
Calories from Fat: 44 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 205.3mg | 63 % | |
Sodium 256.9mg | 9 % | |
Potassium 1808.5mg | 48 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 46.7g | ||
Protein 84.9g | 121 % | |
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: 605
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