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CHICKEN TACO SOUP Recipe

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This recipe for CHICKEN TACO SOUP is from CROCK-IT Easy Gluten Free Freezer Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 POUND BONELESS, SKINLESS CHICKEN BREASTS, FAT TRIMMED
1 SMALL YELLOW ONION, PEELED AND CHOPPED
2 GARLIC CLOVES, PEELED AND MINCED
1 CUP FROZEN CORN
28OZ CAN OF DICED TOMATOES, UNDRAINED
4OZ CAN OF DICED MILD GREEN CHILES, UNDRAINED
1 TABLESPOON CHILI POWDER
1 TEASPOON PEPPER
1/2 TEASPOON GROUND OREGANO
4 CUPS GLUTEN-FREE LOW-SODIUM CHICKEN BROTH *NOT NEEDED UNTIL DAY OF COOKING
Directions:
Directions:
***SERVE WITH CORN CHIPS.
1. The night before cooking, move frozen bag to refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your slow cooker and add chicken broth.
3. Cook on "low" setting for 6-8hrs or until chicken is cooked through and tender.
4. Shred chicken and serve.
5. Enjoy!
Number Of Servings:
Number Of Servings:
4

 

 

 

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