Wednesday, January 13, 2016

Chicken Taco Soup - slow cooker

This pleasantly spicy soup is great to mix up the typical soup fare. Made in the slow cooker it is a great hands off soup to come home to on a cold winter day.

5 boneless skinless chicken thighs (about 1 lb)
2 10 oz cans diced tomatoes with green chilies
1 medium onion - diced
4 cloves garlic - minced
1 1/2 cups chicken stock
1 tsp lime juice
1 tsp cumin
1 tsp oregano
1 tsp chili powder
Salt and pepper - to taste
Fresh green beans lightly steamed - optional
Optional toppings:
Corn or flour tortillas crisped on top oven rack set to broil - LO and cut with scissors to preferred size
Sour cream or greek yogurt
Cheddar cheese
Lime wedges

  1. Place all ingredients except green beans in crock.
  2. Set crock to low for 4-6 hours or high 3-5 hours until chicken is tender
  3. Remove chicken from crockpot and shred or dice. Return to crockpot.
  4. Optional: Just before serving lightly steam green beans and serve with soup.
  5. Top with preferred toppings.
Altered from Rival Crock-Pot® Best-Loved Slow Cooker Recipes

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