Slow Cooker Chicken Taco Soup

Name: Slow Cooker Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 8
Ingredients: 1 lb FROZEN Chicken Breast; 1 Can Jalepeno Navy Beans (undrained); 1 Bag Bird's Eye Sweet Corn (frozen); 6 Tablespoons Ortego Taco Seasoning Mix; 1/2 cup chopped onions; 1 medium chopped carrot; 1 medium chopped celery stalk; 1 Can Kroger Fire Roasted Salsa Style Diced Tomatoe; 1 Can Green Chiles (undrained); Cumin to taste; Cilantro to taste; Garlic to taste; Chobani 2% Plain Greek Yogurt (8 oz); Cheese Natural Shredded Cheddar/Jack84 gram (1 cup)

Minutes to Prepare: 10
Minutes to Cook: 360

Number of Servings: 8

Ingredients

1 lb FROZEN Chicken Breast1 Can Jalepeno Navy Beans (undrained)1 Bag Bird's Eye Sweet Corn (frozen)6 Tablespoons Ortego Taco Seasoning Mix1/2 cup chopped onions 1 medium chopped carrot1 medium chopped celery stalk1 Can Kroger Fire Roasted Salsa Style Diced Tomatoe1 Can Green Chiles (undrained)Cumin to tasteCilantro to tasteGarlic to tasteChobani 2% Plain Greek Yogurt (8 oz)Cheese, Natural Shredded Cheddar/Jack84 gram (1 cup)

Directions

Saute carrots, celery and onions in a small amount of olive oil. Combined sauteed vegetables and all other ingredients in slow cooker and cook for 6 hours on low. Don't try to hurry the process - this soup needs time to bring out all the flavors. Layer by placing the FROZEN chicken on the bottom of the pot followed by all remaining ingredients - do not drain any of the cans.

When chicken is done, pull it out of the slow cooker and shred using two forks and pulling in opposite directions. Add chicken back to slow cooker and allow to simmer 30 more minutes.

Serve topped with Greek Yogurt and shredded cheese.

Serving Size: Makes 8-8 oz. servings.

Number of Servings: 8

Recipe submitted by SparkPeople user SABARTLEY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving