Chicken Taco Soup Slow Cooker
Ingredients
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
Directions
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.