Slow-cooker chicken taco soup
375 min · 42 g protein · 390 cals / serving
Everything you love on taco night in a big, brothy, brick-red soup: shredded chicken, two kinds of beans, sweet corn, peppers and tomatoes with green chiles, warm with cumin and chili. Finish each bowl with a squeeze of lime, a spoon of yogurt, a little avocado and cheese, and freeze the rest for a week of easy lunches.
Ingredients
- 1 2/3 lb chicken breast
- 1 large onion, diced
- 1 large bell pepper, red or green, diced
- 4 cloves garlic, minced
- 1 can (10 oz) canned tomatoes with green chiles
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen corn
- 5 cups chicken broth, low-sodium
- 1 tbsp chili powder
- 2 1/2 tsp ground cumin
- 1 tsp paprika, smoked
- 1/2 tsp dried oregano
- 1 tsp salt
- 2 tbsp lime juice
To serve
- 2/3 cup nonfat Greek yogurt
- 1/2 avocado, diced
- 1/3 cup shredded reduced fat cheddar cheese
- 2/3 cup chopped fresh cilantro
- 1 lime, in wedges
Steps
- Put the chicken in the slow cooker and add everything else from the onion to the salt (do not drain the canned tomatoes). Stir.
- Cover and cook on LOW for 6 hours or HIGH for 3–4, until the chicken shreds easily and reads at least 165°F.
- Lift out the chicken, shred it with two forks and stir it back in with the lime juice. Taste for salt and chili.
- Ladle into bowls and top with a spoon of yogurt, avocado, cheese and cilantro, with lime wedges on the side.
Good to know
Pressure cooker instead?
Load it the same way, keeping the chicken under the liquid. HIGH pressure 12 minutes, 10-minute natural release, then shred the chicken and add the lime.
Does it freeze?
Very well. Cool it, freeze in portions without the toppings for up to 3 months, and keep it 4 days in the fridge. Reheat in a pan or the microwave until it bubbles; it thickens as it sits, so add a splash of broth or water.
Want it creamier?
Stir 2–3 tbsp of the yogurt into each hot bowl rather than dolloping it; it turns the broth silky without the cream cheese many versions use.
Frozen chicken straight in?
Use thawed chicken. Frozen chicken sits too long below a safe temperature in a slow cooker before it heats through; thaw it overnight in the fridge first.
Per
- Calories
- 59
- Protein
- (45%)
- 6 g
- Fat
- (22%)
- 1 g
- Carbohydrates
- (33%)
- 5 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 257 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2340 kcal goes into the pot and 4059 g of ingredients comes out as about 3950 g of food: 59 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.