The Daily Dish – Slow Cooker Nacho Chicken Soup

Yesterday I did two “Souper Bowl” cooking demos — one for ABC-4’s Good Things Utah, and one for ABC-4’s The Daily Dish.

Here’s The Daily Dish recipe – Slow Cooker Nacho Chicken Soup from my cookbook, “Soup’s On!”
It’s super easy to make, especially if you don’t like handling raw chicken. You don’t have to cut it up or anything beforehand, because after it’s cooked, you shred it into pieces with two forks.

And here’s the recipe:
Slow Cooker Nacho Chicken Soup
1½ lbs. boneless chicken breasts or thighs
2 (14 oz.) cans chicken broth
2 (7 oz.) cans diced green chiles
(substitute 1 can with jalapeños)
1 pkg taco seasoning
1 can condensed cream of chicken soup
1 can black beans, drained & rinsed
1 can corn, drained
1 cup sour cream
½ cup chopped fresh cilantro, divided
2 cups crushed nacho-flavored chips
or baked tortilla chips
½ cup chopped fresh cilantro, divided
2 cups crushed nacho-flavored chips
or baked tortilla chips
shredded lettuce

1. Place about 1-1/2 pounds of boneless chicken breast or thighs, in the pot.
2. Add broth, chiles, a package of taco seasoning, and cream of chicken soup.
3. Cook on high 3-4 hours, or on low 6-8 hours.
4. About a half hour before serving, use a large slotted spoon to remove the chicken from the pot and place in a medium-size bowl to cool slightly.
5. While it’s cooling, stir sour cream, cilantro, crushed tortilla chips, cheddar, beans and corn into the soup.
6. With two large forks, shred the chicken. Return the chicken into the pot and stir well before serving. (As an option, you can also leave the chicken in the pot and use a heavy-duty hand-mixer to shred the chicken. A potato masher also works well.)
6. Let each guest customize their bowl with options such as chopped cilantro, sliced olives, chopped tomatoes or salsa, chopped red or green peppers, diced avocadoes or guacamole, tortilla chips, grated cheese, shredded lettuce, and hot sauce.
– “Soup’s On!” by Valerie Phillips
www.chewandchat.blogspot.com