SLOW COOKER CHICKEN TACO SOUP RECIPES

Name: Slow-Cooker Chicken Taco Soup
Prep time: 20 min
Total time: 8 h 20 min
Yield: 6
Cuisine: Southwestern
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

SLOW-COOKER CHICKEN TACO SOUP RECIPE - BETTYCROCKER.COM

Slow-Cooker Chicken Taco Soup Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 16

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:

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

Nutrition Facts : Calories 330 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 7 g, TransFatContent 0 g

SLOW-COOKER CHICKEN TACO SALAD RECIPE: HOW TO MAKE IT

Slow-Cooker Chicken Taco Salad Recipe: How to Make It image

We use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 10 minutes

Prep Time 10 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 teaspoons chili powder
1 teaspoon each ground cumin, seasoned salt and pepper
1/2 teaspoon each white pepper, ground chipotle pepper and paprika
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breasts
1 cup chicken broth
9 cups torn romaine
Optional toppings: Sliced avocado, shredded cheddar cheese, chopped tomato or halved cherry tomatoes, sliced green onions and salad dressing of choice

Steps:

Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken; cool slightly. Shred with 2 forks. Serve over romaine; top as desired.

Nutrition Facts : Calories 143 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 516mg sodium, CarbohydrateContent 4g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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