Nidhi's Kitchen: Chicken Taco Soup
Updated: Oct 2, 2019
Recipe made in slow cooker (Phase-4 Recipe)
Before you leave for work, prepare the pot with all the ingredients and the meal will be ready when you come back home.
Serves: 4
Prep time: 6 hours
Ingredients:
Black beans 1/2 cup raw rinsed well with water
Mild salsa 1 cup
Organic fire roasted diced tomatoes, undrained 1 can
Organic tomato sauce 8oz
Jalapenos 1/2 diced (you can add this as per your taste)
Green peppers 2 cups diced
Onion 1/2 cup diced
Unsalted chicken broth 32 oz
Boneless skinless chicken breasts 3, cut into bite-size pieces
Old El Pasoâ„¢ taco seasoning mix 1 package (1 oz)
BBQ MLI chips 1 packet
Olive oil 2 tsp
Salt 1 tsp
Shredded Cheddar cheese (optional)
Sweet corn Kennel 1 cup (optional)
Chopped cilantro for garnish
Diced avocado (optional) for garnish
Instructions:
Place salsa, black beans, corn (if desired), diced tomatoes, tomato sauce, taco seasoning, salt, and chicken broth in slow cooker. Stir to combine.
Add chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients, add water if needed. Cover and cook on low for 6 hours.
Remove chicken and shred into bite-size pieces. Stir chicken back into the soup. Add gently crushed BBQ chips (Protein Chips). Serve with toppings as desired like coriander, avocado and sour cream.