Dinner

Taco Vegetable Soup (Crockpot) is for Dinner.

Taco Vegetable Soup (Crockpot) takes 15 minutes to prepare.

Taco Vegetable Soup (Crockpot) takes 480 minutes to cook.

Taco Vegetable Soup (Crockpot) makes 24 servings.

The ingredients for Taco Vegetable Soup (Crockpot) are:

6 chicken breasts
4 cups zucchini
4 cups spinach
4 celery stalks
15 baby carrots cut in pieces
2 cans mexican style can tomato
2 envelopes taco seasoning
2 envelopes Ranch seasoning
Tortillas
Cheddar Cheese (for garnish)
Sour cream (light version)

Here is how you make Taco Vegetable Soup (Crockpot):

Cut up vegetables in bite size pieces. Put in Crockpot. Add chicken breast, can tomatoes, taco seasoning, and ranch seasoning mix. Mix together and set Crockpot for 8 hours. After cooked shred chicken. Works well as a stand alone hearty soup or add it to tortialls with a little cheese and sour cream! Feel free to experiment with different kinds of vegetables, Enjoy!Serving Size: Makes about 24 servingsNumber of Servings: 24Recipe submitted by SparkPeople user LPAOLI.

The nutritional information for Taco Vegetable Soup (Crockpot) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 88.3

• Total Fat: 0.8 g
• Cholesterol: 34.2 mg
• Sodium: 465.3 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 1.0 g
• Protein: 14.2 g

Taco Vegetable Soup (Crockpot) is Mexican cuisine.