ZERO POINT WW TACO SOUP

• 1 lb. boneless skinless chicken breast
• 1 onion, diced  (I used minced onion)
• 2 garlic cloves, minced (I used Trader Joes minced garlic)
• 14.5 oz. canned pinto beans, drained
• 14.5 oz. canned black beans, drained (I substituted white northern beans
• 14.5 oz. canned corn, drained
• 14.5 oz. canned diced tomatoes 
• 2 cups fat free chicken broth
• 1.25 oz. taco seasoning  (I used about one third of this amount)
• I decided to make my own taco seasoning in order to avoid all the chemicals that come in the packaged mixes.  Near the end of cooking, I added a can of vegetarian refried beans to thicken the soup.
• 
  

  HOMEMADE TACO SEASONING

  • 1 Tbsp. Chili Powder
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 1/4 tsp. Dried Oregano
  • 1/2 tsp. Paprika
  • 1 1/2 tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • 1 tsp. Black Pepper ( I used a half teaspoon of salt and pepper)

  I added a dash of Liquid Smoke and one packet of Sazon Goya Seasoning and I also added some barley that I had prepared a few days ago.  I did 

I used the Slow Cooker Option: Add everything to the slow cooker. Cook on low for 4 hours

 (up to 8 is fine). Remove the chicken and shred or chop.

1

 To thicken up the broth, consider adding a can of fat free refried beans. It will make the soup thick and creamy.

You can  add lots of extra veggies to this recipe. Bell peppers are a good option. I have also added zucchini, spinach, and cauliflower. You can also double the tomatoes.