Slow Cooker Taco Soup
PREP TIME
10 min.
COOK TIME
3-4 hours.
Serving Size
4 servings
Skill Level
Advanced
Great Tastes 2018-2019
Ingredients
- 1 can (540 mL) black bean, drained and rinsed
- 1 can (796 mL) diced tomatoes, not drained
- 1 can (341 mL) corn, not drained
- 1 can (127 mL) green chiles
- 1/2 cup (125 mL) mild chunky salsa
- 2 tsp (10 mL) taco Seasoning, reduced sodium
- 1 boneless, skinless chicken breast
- 1 cup (250 mL) milk
- 2 tsp (10 mL) corn starch
- Salt and pepper to taste
TOPPINGS
- Shredded cheese, tortilla chips, chopped avocado, chopped tomato, sour cream and cilantro
Directions
| 1. | Put out a 4-6 quart slow cooker |
| 2. | Using a can opener, open the can of black beans. Pour beans into a colander and rinse under cold, running water for 15 seconds. Shake off any excess water and pour beans into slow cooker. |
| 3. | Open the cans of tomatoes, corn, and green chiles. Pour cans and all of their contents (liquid) into the slow cooker. |
| 4. | Measure salsa and taco seasoning and add into slow cooker. Stir until everything in the slow cooker is completely mixed. |
| 5. | Using tongs, add the chicken breast to the slow cooker and push down so it is covered by the other ingredients. |
| 6. | Put the lid on the slow cooker and cook on high heat for 3-4 hours or on low heat for 6-7 hours. |
| 7. | Take chicken out of the soup and place on a cutting board. Using two forks, pull the chicken into small pieces. Add back to the slow cooker. |
| 8. | In a medium bowl, add milk and corn starch, using a whisk mix together until there are no lumps. Stir into the hot soup until it is completely combined. |
| 9. | Taste the soup. If needed, add salt and pepper. |
| 10. | Prepare desired toppings for soup. Serve soup with the toppings you like |
Recipe and photo created for Manitoba’s Dairy Best by Ashley Fehr, The recipe Rebel www.reciperebel.com
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