Slow cooker chicken taco soup
Frozen pepper strips
Frozen chopped onions
Salsa tatemada (roasted tomato salsa)
Canned kidney beans
15 oz, rinsed and drained
Uncooked skinless boneless chicken thigh
Shredded reduced fat Mexican-style cheese
2 Tbsp, leaves (optional)
- In a slow cooker, combine the corn, pepper strips, onions, chili powder, cumin, garlic, salt, salsa, and beans. Stir in 2 cups water and the chicken thighs. Cover and cook on Low until the chicken is very tender, 6 to 7 hours.
- Remove the chicken from the slow cooker; shred the meat with 2 forks and stir back into the soup. Ladle the soup into bowls; top with the cheese and cilantro, if desired.
- Serving size: 1 ⅔ cups