Slow-Cooker Chicken Taco Soup

Name: Slow-Cooker Chicken Taco Soup
Yield: 8
Ingredients: 6 cups low-sodium chicken broth; 4 boneless, skinless chicken breasts (about 2 lb.); 2 15-oz. cans black beans, drained and rinsed; 1 15-oz. can diced fire-roasted tomatoes; 10 ounces frozen corn; 1 red bell pepper, chopped; 1 yellow onion, chopped; 1 jalapeño, seeded and finely chopped, plus sliced for serving; 2 tablespoons ground cumin; 2 tablespoons chili powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 tablespoons fresh lime juice (from 2 limes); Shredded cheese, sour cream, and hot sauce, for serving

Jennifer Causey

Yield

Ingredients

6 cups low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lb.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced fire-roasted tomatoes
10 ounces frozen corn
1 red bell pepper, chopped
1 yellow onion, chopped
1 jalapeño, seeded and finely chopped, plus sliced for serving
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons fresh lime juice (from 2 limes)
Shredded cheese, sour cream, and hot sauce, for serving

How to Make It

Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeño, cumin, chili powder, salt, and pepper in a 4- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 6 to 8 hours. Remove chicken and, using 2 forks, shred into bite-size pieces. Stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeño.

Slow-Cooker Chicken Taco Soup

Ingredients

How to Make It

You May Like

Read More

Slow-Cooker Chicken Taco Soup

Ingredients

Nutritional Information

How to Make It

You May Like

Read More

Sign Up for our Newsletter

Subscribe & Save

Sign Up for our Newsletter