Slow Cooker Chicken Taco Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Tomatoes, Fire Roasted, Diced

  Del Monte

  2 cup or 504g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Paprika

  Spices

  1 tsp or 2g

• Chicken stock

  Soup, home-prepared

  1 ½ cup or 360g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Cream cheese

  ½ cup or 116g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat oil in a pan over medium heat. Add minced garlic and onion, and sauté until the onion starts to brown slightly, about 5 minutes.
2. In a pre-heated slow cooker, add chicken breast, fire roasted tomatoes, cooked onion and garlic mixture, all the spices, chicken stock, and salt to taste.
3. Cover and cook on high for 2-3 hours.
4. Using two forks, shred the chicken breast.
5. Stir in chopped bell peppers, cream, cream cheese, and shredded cheese into the slow cooker. Cook on high for an additional 20-30 minutes.
6. Serve topped with fresh cilantro.

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