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Slow-Cooker Chicken Taco Soup

slow-cooker chicken taco soup Entree
Slow-Cooker Chicken Taco Soup
  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 6

Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish. ...MORE+ LESS-

March 6, 2018

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 broth (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

Hide Images
  • 1
    In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1100mg
46%
Potassium
540mg
15%
Total Carbohydrate
44g
15%
Dietary Fiber
8g
34%
Sugars
7g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • This soup has it all. It’s packed with flavor from fire roasted tomatoes, green chiles, taco seasoning and chicken broth. It’s rare that a soup can pack such a hearty punch, but the chicken and black beans in this chicken taco soup add up to 26 grams of protein per serving! We love our slow-cooker recipes because you have the flexibility to cook on low for eight hours or you can cut the time in half by cooking on high if you need the meal sooner. As with other Mexican meals, you get to top this soup with your favorite garnishes, whether that’s shredded cheese, sour cream, cilantro, avocado or all of the above! If you’re looking to step up the spice, add in a little of your favorite hot sauce before you eat. Looking for more taco recipes? We’ve got those too!

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