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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) tomato sauce - 1 cup chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 tablespoons chipotle peppers in adobo sauce - 1 tablespoon ground cumin - 1 tablespoon chili powder - Fresh cilantro, for garnish - 1 avocado, diced (optional) - Tortilla chips, for serving This soup needs simple and tasty ingredients. The chicken gives it a hearty base. Black beans and corn add fiber and sweetness. Diced tomatoes with green chilies bring a nice heat. Tomato sauce deepens the flavor, while chicken broth keeps it rich. Fresh onion and garlic add a lovely aroma. Chipotle peppers pack a spicy punch. Cumin and chili powder lift the flavor even more. You can adjust the spice by adding more or less chipotle. For a fun touch, add diced avocado and cilantro on top. Tortilla chips add a delightful crunch. This is a well-rounded meal that warms your heart and fills your belly. - Season chicken with salt, pepper, cumin, and chili powder. - Add onion and garlic to the slow cooker. To start, I season the chicken. I use salt, pepper, cumin, and chili powder. This gives the chicken a nice flavor. Next, I chop the onion and mince the garlic. I add them right into the slow cooker on top of the chicken. The smell will make you hungry! - Pour in black beans, corn, diced tomatoes, tomato sauce, and chicken broth. - Stir in minced chipotle peppers. Now, I pour in black beans and corn. Then, I add the diced tomatoes, tomato sauce, and chicken broth. These ingredients make the soup hearty and filling. Finally, I stir in the minced chipotle peppers. This is where the magic happens! The peppers add a spicy kick that makes this soup special. - Set slow cooker on low for 6 hours or high for 3 hours. - Shred chicken after cooking and return to soup. Next, I cover the slow cooker. I set it on low for 6 hours or high for 3 hours. The chicken will cook until it is tender. After cooking, I take out the chicken and shred it with two forks. I return the shredded chicken to the soup. This step mixes all the flavors perfectly. Now, it’s time to taste the soup and adjust the seasoning if needed. Enjoy! To make this soup just right for you, tweak the heat. You can add more or fewer chipotle peppers to change the spice level. If you prefer less spice, use mild diced tomatoes. This simple switch can make a big difference in taste. Make your soup shine by using bright bowls. Top each bowl with fresh cilantro and diced avocado. Arrange tortilla chips on a platter for a fun crunch. This adds color and makes the dish more inviting. Shredding chicken can be easy with the right method. After cooking, use two forks to pull the chicken apart gently. This gives you tender, bite-sized pieces. To keep the beans and corn from getting mushy, add them later in the cooking process. This way, they stay firm and add a nice texture to your soup. {{image_2}} You can switch the chicken for ground turkey or beef. This keeps the soup rich and tasty. Ground beef gives a heartier flavor, while turkey is leaner. You can also make it vegetarian. Replace the chicken with tofu or add more beans. Tofu takes on flavors well and gives a nice texture. Want to make it gluten-free? Use gluten-free broth and check your canned goods. You can also add seasonal veggies. Think zucchini, bell peppers, or sweet potatoes. These add color and nutrition to your soup. For a burst of brightness, add lime or lemon juice. A squeeze right before serving wakes up the flavors. You can also play with spices. Try smoked paprika for a different taste or add oregano for an herbal note. Each change makes the soup uniquely yours. Store leftover soup in the fridge. Use airtight containers for best results. I like glass containers because they are easy to clean. Allow the soup to cool before sealing it. This helps prevent excess moisture buildup. Yes, you can freeze chipotle chicken taco soup. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top as the soup may expand. For thawing, place the soup in the fridge overnight. Reheat it on the stove or in the microwave. Stir well and heat until hot. The soup lasts about 3 to 4 days in the refrigerator. Check for signs of spoilage. If the soup smells sour or has an off color, it is best to discard it. Always trust your senses when it comes to food safety. Yes, you can make this soup ahead of time. Here are some tips for preparing it in advance: - Prep the Ingredients: Chop the onion and garlic the night before. Store them in the fridge. - Combine Everything: Put all the ingredients in the slow cooker. You can do this the night before and keep it in the fridge. - Cook It Later: In the morning, just set the slow cooker to cook. It will be ready by dinner! This soup can be spicy! It depends on how much chipotle you add. Here’s how to adjust the spice: - Mild Version: Use fewer chipotle peppers. Start with one tablespoon. - Hotter Version: Add more chipotle peppers. Just remember, they pack a punch! - Taste as You Go: Always taste the soup before serving. Adjust the spice to fit your taste. You can pair this soup with great sides and drinks. Here are some ideas: - Tortilla Chips: Crunchy chips go well with the soup. - Avocado: Diced avocado adds creaminess and flavor. - Cilantro: Fresh cilantro brightens the dish. - Drinks: Try it with a cold soda or a light beer. This blog post covered an easy and tasty chipotle chicken taco soup. We explored main and optional ingredients, plus step-by-step cooking instructions. You learned tips for adjusting spice levels and serving suggestions. You can also find variations to suit your taste. In conclusion, this recipe is flexible and fun. You can make it your own, whether you like it spicy or mild. Enjoy creating and sharing this delicious soup with friends and family!

Slow Cooker Chipotle Chicken Taco Soup

Spice up your meal with this fiery chipotle chicken taco soup! Packed with tender chicken, black beans, corn, and a kick of chipotle heat, this slow cooker recipe is perfect for cozy gatherings or weeknight dinners. Ready in just 15 minutes of prep, this flavorful soup serves six and is sure to impress. Dive into the full recipe and discover how to create this mouthwatering dish that’s perfect for any occasion! Click to explore more deliciousness!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 can (15 oz) tomato sauce

1 cup chicken broth

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons chipotle peppers in adobo sauce, minced (adjust based on heat preference)

1 tablespoon ground cumin

1 tablespoon chili powder

Salt and pepper to taste

Fresh cilantro, for garnish

1 avocado, diced (optional)

Tortilla chips, for serving

Instructions
 

In the slow cooker, place the chicken breasts and season them with salt, pepper, cumin, and chili powder.

    Add the diced onion and minced garlic over the chicken.

      Pour in the black beans, corn, diced tomatoes (with their juice), tomato sauce, and chicken broth.

        Add the minced chipotle peppers to the mixture, stirring everything to combine.

          Cover the slow cooker and set it on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.

            Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

              Taste the soup and adjust the seasoning if necessary by adding more salt, pepper, or chipotle as desired.

                Serve the soup hot in bowls, topped with diced avocado, fresh cilantro, and a side of tortilla chips for crunch.

                  Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6

                    - Presentation Tips: Serve in vibrant bowls, topped with a sprinkle of fresh cilantro and avocado, and arrange tortilla chips on a platter alongside.