Slow Cooker Chicken Taco Soup
This creamy, hearty, Tex-Mex inspired soup cooks up in your slow cooker and will become a family favorite.
Equipment
- Slow cooker
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 yellow onion, diced
- 15 oz can black beans, drained and rinsed
- 4 oz can diced green chilis
- 16 oz jar of salsa
- 32 oz carton of chicken broth
- 1 tsp ancho chili
- 1 tsp smoky paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon
- ½ tsp pepper
- salt, to taste
- ½ pkg frozen corn, thawed
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 tbsp corn starch
- ¼ cup water
Toppings:
- flour tortillas
- 1 tbsp butter, melted
- sour cream
- sliced pickled Jalapeños
- cilantro, chopped
Instructions
- Place chicken breasts in the bowl of a slow cooker.
- Top with, onion, black beans, green chilies, salsa, ancho chili, garlic powder, chili powder, smoked paprika, chicken bouillon, pepper, and chicken broth.
- Stir to combine ingredients.
- Cover and cook on low for 6-7 hours.
- Remove chicken breasts from slow cooker.
- Combine corn starch and water to make a slurry.
- Pour cornstarch slurry into slow cooker.
- Shred chicken breast meat with a fork.
- Return to the slow cooker.
- Add thawed corn, softened cream cheese, and cheddar cheese. Stir to combine.
- Turn heat to high and cook for another 1 hour until heated through and soup has thickened.
- Cut a large flour tortilla into thin strips.
- Place tortilla strips in a large mixing bowl.
- Toss tortilla strips with melted butter to coat them.
- Place on a cookie sheet and bake at 375℉ for 10-15 minutes or until crispy and golden brown.
- To serve top each bowl with a dollop of sour cream, tortilla strips, pickled sliced Jalapeño peppers and chopped cilantro.