Slow-Cooker Chicken Taco Soup

By johnwhorfin

Ingredients

• 6 cups low-sodium chicken broth
• 4 boneless, skinless chicken breasts (about 2 lb.)
• 2 15-oz. 15-oz. cans black beans, drained and rinsed
• 1 15-oz. 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
• Nutritional Information
• Calories 310
• Fat 4g
• 1 g
• Cholesterol 83mg
• Fiber 7g
• Protein 35g
• Carbohydrate 32g
• 1227 mg
• 5 g
• How to Make It

Details

Adapted from southernliving.com

Preparation

Step 1

How to Make It

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.