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

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• 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 the olive oil in a pan over medium heat. Add the minced garlic and finely chopped onion, sautéing until the onion is slightly browned, about 5 minutes.
2. Transfer the chicken breast, fire-roasted tomatoes, sautéed onion and garlic, spices, chicken stock, and salt into a pre-heated slow cooker.
3. Cover and cook on high for 2-3 hours.
4. Shred the chicken breast using two forks.
5. Stir in the chopped bell peppers, heavy cream, cream cheese, and shredded Mexican cheese into the slow cooker. Cook on high for an additional 20-30 minutes.
6. Serve the soup topped with roughly chopped fresh cilantro.

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