Slow Cooker Chicken Taco Soup
Sensation and hearty traditional taco soup made in a slow cooker.
1 bay leaf
1 tsp chili powder
1 tsp cumin
1/4 tsp black pepper
1 tsp salt
16 oz chicken breast meat
10 oz mild red enchilada sauce
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken broth
4 sprigs cilantro
2 cloves garlic, pressed
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, chopped
1 can diced tomatoes
10 oz frozen mixed vegetables
4 oz green chili peppers, chopped
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> red pepper, chopped
15 1/2 oz black beans, drained
1/2 cup dried red lentils
Put all ingredients in a slow cooker, chicken can be put in frozen.
Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Shred chicken and add back to soup before serving with choice of toppings such as: fat free sour cream, taco chips, avocado cubes, green onion, black olive slices, chopped cilantro, etc.
Note: you can substitute ground turkey or beef for chicken.
in 1 serving of Slow Cooker Chicken Taco Soup.
, 53% carbs, 40% protein.
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