Slow cooker chicken taco soup

Name: Slow cooker chicken taco soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 cup(s) Frozen corn kernels; 1.5 cup(s) Frozen pepper strips; 0.666 cup(s) Frozen chopped onions; 2 Tbsp Chili powder; 1 Tbsp Ground cumin; 1 Tbsp Garlic powder; 0.5 tsp Table salt; 16 oz Salsa tatemada (roasted tomato salsa); 15 oz Canned kidney beans rinsed and drained; 1.5 pound(s) Uncooked boneless skinless chicken thigh(s); 6 Tbsp Shredded reduced-fat Mexican-style cheese; 2 Tbsp Cilantro leaves (optional)

3 steps

Prep:5minCook:6h

Slow cooker recipes that require lots of prep (tons of chopping and/or browning or sautéing) undermine the convenience promised by the appliance. So this recipe delivers ultimate ease with no chopping or browning—just stir everything together in the cooker (no need to thaw the veggies) and let it go. At the end, you’ll shred the chicken, which takes almost no time. 4 points - 2/2023

Updated at: Thu, 17 Aug 2023 06:03:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories296.3 kcal (15%)

Total Fat7.4 g (11%)

Carbs30.5 g (12%)

Sugars9.9 g (11%)

Protein29.9 g (60%)

Sodium1667.4 mg (83%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupFrozen corn kernels

1 ½ cupFrozen pepper strips

⅔ cupFrozen chopped onions

2 Tbspchili powder

1 Tbspground cumin

1 Tbspgarlic powder

½ tsptable salt

16 ozSalsa

tatemada, roasted tomato salsa

15 ozCanned kidney beans

rinsed and drained

1.5 poundboneless skinless chicken thigh

Uncooked

6 TbspShredded reduced-fat Mexican-style cheese

2 TbspCilantro leaves

Optional

Instructions

Step 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.

Step 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.

Step 3

Serving size: 1 ⅔ cups

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