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Slow Cooker Chicken Taco Soup

by on February 20, 2015 in Brothy Soups, Soups February 20, 2015 Brothy SoupsSoups
See post on Stacey @ Bake.Eat.Repeat.’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The easiest soup to toss in the slow cooker in the morning, and so full of flavour. It’s chicken tacos in a bowl. Comfort.

Ingredients

  • FOR THE SOUP:
  • 1 pound Chicken Breast, Fresh Or Frozen
  • 1 whole Red Pepper, Seeded And Chopped
  • 1 whole Small Onion, Chopped (about 1/2 Cup)
  • 2 cups Corn Kernels
  • 1 whole Jalapeno Pepper, Seeded And Chopped Finely
  • 5 cups Chicken Stock
  • 2 cloves Garlic, Minced
  • 1 teaspoon Chili Powder
  • ½ teaspoons Cumin
  • 1-½ teaspoon Salt
  • 1 teaspoon Pepper
  • 1 whole Lime, Juiced
  • FOR SERVING:
  • Cilantro Leaves, Torn
  • Sour Cream
  • Cheddar Cheese, Shredded
  • Taco Chips, Crumbled

Preparation

Place all soup ingredients in a slow cooker and cover. If chicken is frozen, cook on high for 1 hour, then reduce to low for 7–8 hours, or just cook on high for 5–6 hours. If chicken is fresh, cook on high for 4 hours or low for 7–8 hours.

Remove chicken from slow cooker and shred it with 2 forks. It should shred very easily. Return it to the slow cooker and stir soup to combine everything. Serve immediately with cilantro, sour cream, cheddar cheese and taco chips on top.

Soup can be stored in refrigerator for 2–3 days, or can be frozen for 2–3 months.

Recipe adapted from Baked by Rachel.

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Dyedinthewoolcook on 3.19.2015

This is a yummy soup that my family loved. I added a can of hominy and it put this soup right over the top! I used a bit more seasoning than listed in the recipe because we like it with a bit more spice. I have a hard time with hot peppers but love the flavor of jalapenos so I used a whole jalapeno that I pierced with a knife several times to get the jalapeno flavor without the heat. One word of caution if you are using frozen chicken. I used frozen chicken straight from the freezer and when it had cooked a while it made my broth very cloudy. It was so bad that I had to strain it. I’ve never had that happen before. It might have been that batch of chicken that I used but next time I’m thawing out my chicken first. This is a delicious recipe. Thanks!!!

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