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Tuesday, January 22, 2019

Chicken Taco Soup - 0 points!

Everyone out there has their own version of this soup and here is mine!

I did mine in the instant pot but you can easily throw everything in a slow cooker or do it stove top. You can add or subtract items. Whatever floats your boat!

This made 8 servings which I put in 8 individual containers. A couple lunches, maybe a dinner and the rest go in the freezer for future meals.

Keeping it simple and working on this cooking for 1...


  • 1/2 cup of water
  • 2 chicken breasts
  • 1 small onion, diced
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 8 oz can tomato sauce
  • 10 oz bag of frozen corn
  • 1 can diced tomatoes with chilies
  • 1/8 tsp cayenne pepper (optional)
  • 2 tbsp. taco seasoning (store brought or make your own)


  1. Pour water in the instant pot and add the rest of the ingredients.
  2. Hit manual for 8 minutes.
  3. Let it naturally release for 10 minutes.
  4. Shred chicken and mix back in.

Does it get any simpler? I topped mine with some scallions and a 1/4 cup of mozzarella cheese. 


This recipe makes 8 servings (@ 1 cup) on Weight Watchers Freestyle program.

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