Get dinner entrée ready ahead of time with slow cooker chicken taco soup. Enjoy the flavor of tacos in this delicious soup with corn, beans, tomatoes chiles & more!
What You Need
Original recipe yields 8 servings
2 lb. boneless skinless chicken breast tenderloins
1 cup chopped onion
2 cloves finely chopped garlic
2 Tbsp. ground cumin
1 Tbsp. dried Mexican oregano
1 Tbsp. smoked paprika
1 tsp. chili powder
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) green beans, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz) red kidney beans, rinsed and drained
2 cans (15 oz.) diced tomatoes and green chiles, undrained
1 can (6 oz.) tomato paste
1 qt. chicken stock
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup fresh cilantro, for garnish
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Let's Make It
Add chicken, onion and garlic to slow cooker. Turn slow cooker to high and cook for up to an hour.
Add all spices, corn, green beans, black beans, kidney beans, diced tomatoes, tomato paste and chicken stock. Mix well to combine. Turn the cooker’s heat to low to cook for an additional 6 – 7 hours, or until chicken is very tender and falling apart.
Before serving, remove chicken tenderloins and shred. Add chicken back to soup.
Serve your soup topped with cheese and a pinch fresh cilantro.
For a spicier taco soup, add additional chili powder.
Additional garnishes that you should consider adding are BREAKSTONE'S or KNUDSEN Sour Cream or sliced avocado.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.