Slow Cooker Chicken Taco Soup
3 boneless, skinless chicken breasts (frozen or thawed... doesn't matter)
1 carton of chicken broth
1 can of black beans (well drained)1 can of pinto beans (well drained)
1 can of yellow corn (not drained)
1 can of diced tomatoes with green chiles (not drained- I use Publix brand, but you can use Rotel)
1 packet of taco seasoning (again, I use Publix brand)
4 green onions (chopped)
2 limes
handful of cilantro (chopped)
garlic powder (a couple shakes)
shredded cheese for topping (I use Publix brand four cheese Mexican)
Directions
Are you ready for this? I just might blow your mind with how easy this is.
1. Place chicken in the crock pot (again, frozen or thawed- doesn't matter)
2. Dump everything else in the crock pot (with the exception of the cheese and limes)
3. Squeeze both limes into the crock pot
4. Cook on low for 4 hours (for thawed chicken) or 7 hours (for frozen chicken)
5. Once it's done, shred the chicken with two forks in the crock pot, stir and voila!
I like to serve it topped with sliced avocado, sour cream and cheese. Enjoy!
*Note- I did not take this picture. It was eaten too quickly and I forgot to take a picture. I did choose this picture because it looks very similar.