Place salsa, black beans, pinto beans,corn, diced tomatoes,taco seasoning, and chicken broth in slow cooker. Stir to combine. Add chicken breasts on top, settling them into the combined ingredients.
Cover and cook on low for six hours. Remove chicken and shred. Return chicken to the soup.
Ladle in bowls and garnish with toppings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (434g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 226 (39%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 7g|
|Cholesterol 72mg||22 %|
|Sodium 1146.4mg||40 %|
|Potassium 1042.9mg||27 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 44.2g|
|Protein 35.8g||51 %|
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: 580
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