Diva Tasting: Chicken Taco Soup Slow Cooker…

Chicken Taco Soup Slow Cooker


6 Cups Low-Sodium Chicken Broth

4 Boneless, Skinless Chicken Breasts (about 2 Lb.)

2 15-Oz. Cans Black Beans, Drained And Rinsed

1 15-Oz. Can Diced Fire-Roasted Tomatoes

10 Ounces Frozen Corn

1 Red Bell Pepper, Chopped

1 Yellow Onion, Chopped

1 Jalapeño, Seeded And Finely Chopped, Plus Sliced For Serving

2 Tablespoons Ground Cumin

2 Tablespoons Chili Powder

1 Teaspoon Kosher Salt

½ Teaspoon Black Pepper

3 Tablespoons Fresh Lime Juice (from 2 Limes)

Shredded Cheese, Sour Cream, And Hot Sauce, For Serving


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. Serve with sour cream cornbread.


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