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Photo of Slow cooker chicken taco soup by WW

Slow cooker chicken taco soup

4
Points®
Total Time
6 hr 5 min
Prep
5 min
Cook
6 hr
Serves
6
Difficulty
Easy
This recipe delivers ultimate ease with no chopping or browning—just stir everything together in the slow cooker (no need to thaw the veggies first) and let it cook. Once done, all you have to do is shred the chicken.

Ingredients

Frozen corn

2 cup(s)

Frozen pepper strips

1½ cup(s)

Frozen chopped onions

⅔ cup(s)

Chili powder

2 Tbsp

Ground cumin

1 Tbsp

Garlic powder

1 Tbsp

Table salt

½ tsp

Salsa tatemada (roasted tomato salsa)

16 oz

Canned kidney beans

15 oz, rinsed and drained

Uncooked skinless boneless chicken thigh

1½ pound(s)

Shredded reduced fat Mexican-style cheese blend

6 Tbsp

Cilantro

2 Tbsp, leaves (optional)

Instructions

  1. In a slow cooker, combine the corn, pepper strips, onions, chili powder, cumin, garlic, salt, salsa, and beans. Stir in 2 cups water and the chicken thighs. Cover and cook on Low until the chicken is very tender, 6 to 7 hours.
  2. Remove the chicken from the slow cooker; shred the meat with 2 forks and stir back into the soup. Ladle the soup into bowls; top with the cheese and cilantro, if desired.
  3. Serving size: 1 ⅔ cups

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