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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.

(KristinesKitchen, 2016)

Serves: 4

Prep time: 6 hours


  • 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 Paso™ 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


  1. Place salsa, black beans, corn (if desired), diced tomatoes, tomato sauce, taco seasoning, salt, and chicken broth in slow cooker. Stir to combine.

  2. 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.

  3. 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.

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