Jennifer Causey
Hands-On Time
10 Mins minutes
Total Time
8 Hours 10 Mins minutes
Yield
8

If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.

How to Make It

Step 1

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.

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Ratings & Reviews

/5
Reviews
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