Thursday, June 4, 2009

Chicken and Veggie Tacos

Be sure to drain ALL canned vegetables. Doing so will really lessen the amount of sodium in this meal -- probably by half.
Serve with taco shells or tortillas.
This is a low-fat, high-protein meal!

245 Minutes to Prepare and Cook


1 Can Rotel MILD Diced Tomatoes and Green Chilies
1 Package McCormick Chicken Taco Seasoning Mix
1 Can Green Giant Mexicorn
1 Can Dark Red Kidney Beans
1 Can Bush's Black Beans Seasoned Recipe
1 Can Swanson Low Sodium Chicken Broth
2 1/2 to 3 Chicken Breast, bone and skin removed


Place 2 cups chicken broth, taco seasoning mix and chicken breasts in crockpot.
Cover and cook on HIGH for 2 hours.
After two hours, shred chicken and add all other ingredients,
turn down to LOW for another two hours.
Serve with taco shells or tortillas.

Number of Servings: 12

Nutritional Info
Amount Per Serving

Calories: 151.1
Total Fat: 1.3 g
Cholesterol: 29.3 mg
Sodium: 762.7 mg
Total Carbs: 14.1 g
Dietary Fiber: 3.7 g
Protein: 16.5 g

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