Slow cooker chicken taco soup
1
Points®
Temps total: 6 h 5 min • Préparation: 5 min • Cuisson: 6 h • Portions: 6 • Difficulté: Facile
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.
Ingrédients
Frozen corn
2 cup(s)
Frozen pepper strips
1½ cup(s)
Frozen chopped onions
⅔ cup(s)
Chili powder
2 tbsp(s)
Ground cumin
1 tbsp(s)
Garlic powder
1 tbsp(s)
Table salt
½ tsp(s)
Salsa tatemada (roasted tomato salsa)
16 oz
Canned kidney beans
15 oz, rinsed and drained
Uncooked boneless skinless chicken thigh
1½ pound(s)
Shredded reduced-fat Mexican-style cheese
6 tbsp(s)
Cilantro
2 tbsp(s), leaves (optional)
Instructions
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.
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.
3
Serving size: 1 ⅔ cups
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