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Slow-Cooker Chicken Taco Soup

(2)
  2 reviews
  • 20 min prep time
  • 8 hr 20 min total time
  • 16 ingredients
  • 6 servings
  • Pinterest
    362
  • Facebook
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  • Save
    596
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    2K

Chicken, corn, black beans and seasonings are combined in slow cooker with Progresso™ unsalted chicken stock for an effortless but impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.

Ingredients

2
cups frozen whole kernel sweet corn
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1
medium onion, diced (1/2 cup)
3
cups Progresso™ unsalted chicken stock (from 32-oz carton)
3
boneless skinless chicken breasts, cut into bite-size pieces
1
package (1 oz) Old El Paso™ taco seasoning mix
4
corn tortillas (6 inch)
1
tablespoon vegetable oil
1/4
teaspoon salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired

Steps

  • 1 In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in stock, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
  • 2 While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
  • 3 When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.
  • 1 In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in stock, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
  • 2 While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
  • 3 When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

Expert Tips

Looking for a shortcut? Use crumbled purchased baked tortilla chips in place of the recipe’s tortilla strip garnish.

Pinto beans can be substituted for the black beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
532.7
Calories from Fat
50
% Daily Value
Total Fat
20.1g
31%
Saturated Fat
8.3g
41%
Trans Fat
0g
Cholesterol
124.2mg
41%
Sodium
1127.7mg
47%
Total Carbohydrate
38.6g
13%
Dietary Fiber
5.5g
22%
Sugars
9.5g
Protein
46.4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
27.90%
28%
Calcium
29.60%
30%
Iron
13.10%
13%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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