Slow-Cooker Chicken Taco Soup

Name: Slow-Cooker Chicken Taco Soup
Total time: 8 min
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

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Total: 8 hours, 10 minutes

Servings: 8

Cost: $3.40 /serving

Author : Paige Grandjean

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

Total: 8 hours, 10 minutes

Servings: 8

Cost: $3.40 /serving

Author : Paige Grandjean

Ingredients

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