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Slow-Cooker Chicken Taco Soup
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Prep Time:
20 minutes
Total Time:
8 hours 20 minutes
Make flavorful Slow-Cooker Chicken Taco Soup by mixing chicken, corn, black beans, seasonings, and broth. Top with baked tortilla strips for a delicious twist on a comforting meal.
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 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 medium onion, diced (1/2 cup)
  • 3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 4 corn tortillas (6 inch)
  • 1 tablespoon vegetable oil
  • Shredded Cheddar cheese, if desired
  • Sour cream, if desired
  • Chopped cilantro, if desired
  • Diced avocado, if desired
Instructions:
  • Combine corn, beans, diced tomatoes, tomato sauce, green chiles, and onion in a 5- to 6-quart slow cooker. Add broth, chicken, and taco seasoning. Cover and cook on High for 4 hours or Low for 8 hours.
  • As the soup simmers, preheat your oven to 425°F. Brush vegetable oil on both sides of each tortilla, stack them, then cut into 1/4-inch strips. Lay the strips in a single layer on a large cookie sheet, sprinkle with salt, and bake for 7 to 9 minutes until they are a golden brown and crispy, stirring halfway through for an even bake. Allow them to cool before serving.
  • Before serving, carefully pour the soup into bowls and top generously with tortilla strips, cheese, sour cream, cilantro, and avocado to your liking.

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