Slow Cooker Crockpot Shredded Chicken Taco Soup
Ingredients
The soup
-
1
pound
boneless skinless chicken breasts
-
3
cloves
garlic, minced
-
½
cup
chopped onions
-
15.5
oz
canned black beans
-
15.5
oz
canned red beans
-
15.5
oz
diced chilies and tomatoes
-
1
cup
corn (frozen, canned, or fresh)
-
4
cups
chicken broth
-
4
oz
cream cheese, softened
-
1
tablespoon
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
to taste
salt and pepper
-
1
teaspoon
cayenne pepper (optional)
Optional toppings
-
shredded cheese
-
sour cream or plain Greek yogurt
-
cilantro
-
tortilla strips
Instructions
- Add all ingredients except for the cream cheese to the slow cooker.
- Cook for 4 hours on High or 8 hours on Low.
- After cooking, remove the chicken, shred it, and return it to the pot along with the cream cheese.
- Stir until the cream cheese is melted and well combined.
- Serve hot.
Nutrition Facts (estimated)
Servings
8 cups
Calories
245
Total fat
6g
Total carbohydrates
19g
Total protein
21g
Sodium
mg
Cholesterol
mg
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