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

  Low fat

  8 tbsp or 120g

• Cheddar cheese

  1 cup, shredded or 113g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Warm the slow cooker on High while you prep. Heat olive oil in a skillet over medium heat, then sauté the onion and garlic until lightly golden, about 5 minutes.
2. Add chicken, tomatoes (with juices), sautéed onion and garlic, cumin, oregano, chili powder, paprika, chicken stock, and a pinch of salt to the slow cooker. Stir to combine.
3. Cover and cook on High until the chicken is cooked through and tender, 2 to 3 hours.
4. Transfer chicken to a board and shred with two forks, then return it to the slow cooker and stir.
5. Stir in bell pepper, heavy cream, cream cheese, and shredded cheese. Cover and cook on High until the pepper softens slightly and cheeses melt smoothly, 20 to 30 minutes. Adjust salt to taste.
6. Ladle into bowls and finish with chopped cilantro.