Friday, February 24, 2012

Chicken Taco Soup With Avocado

This is a great new twist on taco soup and SO YUMMY!! I tweaked it a little from 365 Days of Slow Cooking. Check out Karen's blog to find lots of slow cooker recipes. Her cookbook was just released as well with tons of new recipes that I want to try. I loved this soup because you just throw everything in your slow cooker and forget about browning the hamburger before. It has such good flavor and the avocado adds a great touch. Try it, I think you'll love it as well.

Chicken Taco Soup With Avocado
  • 2-3 frozen boneless skinless chicken breasts
  • 1 cup salsa
  • 1 (4 oz) can diced green chile peppers
  • 1 (15.5 oz) can pinto beans, drained
  • 1 can black beans, drained
  • 1 can corn, drained
  • 2 tsp chicken bouillon granules
  • 2 cups water
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Avocados, sour cream, grated cheese and tortilla chips

1.  Combine chicken, salsa, peppers, beans, corn, bouillon, water, tomatoes, cumin, chili and garlic powder in the slow cooker. 
2.  Cover and cook on LOW for 4-6 hours.
3.  Remove chicken and shred and add back into the slow cooker.
4.  Serve soup with sliced avocados, sour cream, cheese and tortilla chips.
Yum! Enjoy!!


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