SLOW COOKER CHICKEN TACO SOUP
Author: Jennifer
Ingredients
- 1 cup mild salsa (or salsa of your choice)
- 15 oz can black beans (rinsed & drained)
- 15 oz can pinto beans (rinsed & drained)
- 15 oz can corn (drained)
- 14.5 oz can petite diced tomatoes
- 2-3 tbs taco seasoning (depending on how spicy you like it)
- 2 cups low sodium chicken broth
- 1lb boneless skinless chicken breast
OPTIONAL TOPPINGS:
- Shredded cheese, sour cream, tortilla chips, avocado
Instructions
FREEZER MEAL INSTRUCTIONS:
- Put chicken, salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning into a gallon size freezer bag. (DO NOT add broth at this point)
- Freeze flat for up to 3 months
TO PREPARE:
- Thaw in the bag overnight in the refrigerator or quickly in a bowl of water
- Transfer into a slow cooker & add the broth
- Cook on low for 5-6 hours (careful not to overcook)
- When cooked through, remove, shred then add chicken pack into the soup
- Serve with toppings as desired
