Rating: 3.5 stars
100 Ratings
  • 5 star values: 27
  • 4 star values: 30
  • 3 star values: 24
  • 2 star values: 14
  • 1 star values: 5

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.

Paige Grandjean

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Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
8 hrs 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

310 calories; fat 4g; saturated fat 1g; cholesterol 83mg; fiber 7g; protein 35g; carbohydrates 32g; sugars 1227mg; sugars 5g.
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