Chicken Taco Soup
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- 4 whole(s) chicken breasts shredded
- 1 whole(s) garlic clove
- 2 tablespoon(s) olive oil
- 2 can(s) 14 1/2 ounce chicken broth
- 2 can(s) 14 1/2 ounce tomatoes diced/stewed
- 1 can(s) 30 ounce black beans Do not drain
- 1 cup(s) salsa
- 1/2 cup(s) cilantro chopped
- 1 tablespoon(s) ground cumin
- shredded cheese
- sour cream
- tortilla chips
- Cook and shred chicken.
- Add minced garlic to olive oil, saute and add chicken.
- Place chicken mixture in slow cooker.
- Combine all ingredients except cheese, sour cream and chips.
- Cover. Cook on low 6-8 hours.
- Place tortilla chips in bottom of individual bowls. Ladle soup over chips. Add cheese and sour cream.
This recipe is a personal recipe added by RYCHEFREAKLIVE and has not been tested or endorsed by MyRecipes.
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Chicken Taco Soup Recipe at a Glance
- COURSE: Soups/Stews