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Slow-Cooker Chicken Taco Soup

Prep 20 min
Total 8 hr 20 min
Servings 6

Chicken, corn, black beans and seasonings are combined in slow cooker with Progresso™ unsalted chicken stock for an effortless but impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish. MORE + LESS -

Ingredients

2: cups frozen whole kernel sweet corn

1: can (15 oz) Progresso™ black beans, drained, rinsed

1: can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1: can (8 oz) Muir Glen™ organic tomato sauce

2: cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained

1: medium onion, diced (1/2 cup)

3: cups Progresso™ unsalted chicken stock (from 32-oz carton)

3: boneless skinless chicken breasts, cut into bite-size pieces

1: package (1 oz) Old El Paso™ taco seasoning mix

4: corn tortillas (6 inch)

1: tablespoon vegetable oil

1/4: teaspoon salt

: Shredded Cheddar cheese, if desired

: Sour cream, if desired

: Chopped cilantro, if desired

: Diced avocado, if desired

Steps

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1

In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in stock, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
2

While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
3

When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

Expert Tips

Looking for a shortcut? Use crumbled purchased baked tortilla chips in place of the recipe’s tortilla strip garnish.
Pinto beans can be substituted for the black beans.