Thyme for Thursday {Skinny Taco Soup}

Hey y'all,

Now that it is fall I love breaking out the crockpot and making quick, easy dinners and lunches. The tricky thing about fall and winter is that a lot of the recipes we want to enjoy are more comfort food=heavier and not the best if you are like me and trying to be healthier and lose a bit of weight. Well, if you love tacos, chili or soup, I have the recipe for you! Adapted from one of my go-to meal planning websites, Skinnytaste, I bring you Skinny Chicken Taco Soup.

Ingredients:
-1.5-2lbs boneless, skinless, chicken breast (I used two frozen chicken breasts)
-1 medium onion, chopped
-10 oz can Rotel tomatoes with green chilies
-15 oz canned or frozen corn, drained
-8 oz tomato sauce
-16 oz fat free refried beans
-1 packet taco seasoning (I used 40% less sodium)
-2 1/2 cups fat free low sodium chicken broth

The original recipe includes bell pepper and more beans but I am not a fan of super spicy foods or beans in my chili.Also, the nutritional info is listed on Skinnytaste.

Directions:
In your slow cooker, place your chicken at the bottom then smooth the refried beans on top of them. Then add in the tomato sauce, Rotel tomatoes with chilies, corn, onion, taco seasoning and chicken broth. Stir everything to combine.
Place the slow cooker on low and cook for 7-8hrs. Take out the chicken and shred it. Place the chicken back in the soup and enjoy!
Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream or greek yogut, reduced fat cheese, chopped onions, or cilantro. You can even freeze leftovers for those nights when you don't want to make anything, you have something ready to go.