slow-cooker chicken taco soup

October 18, 2017

prep time: 15 minutes      cook time: 6-8 hours      total time: 6-8 hours + 15 minutes quick-and-easy-chicken-taco-soup-3-683x1024      serves 8

ingredients
6 c low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lbs)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes
1 15-oz. can corn
1 red bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and finely chopped, plus sliced for serving
2 T ground cumin
2 T chili powder
1 tsp kosher salt
1/2 tsp black pepper
3 T fresh lime juice (from 1 lime)
shredded cheese, sour cream, and hot sauce, for serving

directions

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

source – real simple magazine, sept. 2017, pg. 148
you know i love a good slow cooker recipe. this one was especially easy because of the canned black beans, tomatoes, and corn: use a can opener, open the cans, and throw them into the slow cooker… cooking has never been easier ! chop up a few more ingredients, add a dash of this and a pinch of that, and you’re done. aaand it’s easy clean up too ! as a mom, i really appreciate an easy post-dinner clean-up.

there was something missing taste-wise… i could have probably added some herbs… parsley, maybe. i don’t know, i’ll have to experiment with a few things.

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