Slow cooker chicken taco soup
1
Points®
Total time: 6 hr 5 min • Prep: 5 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
This recipe delivers ultimate ease with no chopping or browning—just stir everything together in the slow cooker (no need to thaw the veggies first) and let it cook. Once done, all you have to do is shred the chicken.
Ingredients
Frozen corn
2 cup(s)
Frozen pepper strips
1½ cup(s)
Frozen chopped onions
⅔ cup(s)
Chili powder
2 Tbsp
Ground cumin
1 Tbsp
Garlic powder
1 Tbsp
Table salt
½ tsp
Salsa tatemada (roasted tomato salsa)
16 oz
Canned kidney beans
15 oz
Uncooked skinless boneless chicken thigh
1½ pound(s)
Shredded reduced fat Mexican-style cheese blend
6 Tbsp
Cilantro
2 Tbsp
Instructions
1
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.
2
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.
3
Serving size: 1 ⅔ cups
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