Slow Cooker Chicken Taco Soup

This recipe from Real Simple magazine is easy to throw together in the morning or the evening beforehand for a warm, savory dinner when you get home.

Slow cooker chicken taco soup

Makes 4 or 8 servings

Ingredients as listed in recipe*.

5 oz salad mix
Juice of 1/2 lime
1/4 tsp cumin
Olive oil, salt and pepper

*Note that we made a half recipe for four servings using half of all ingredients with the exception of the tomatoes, where we used the whole can. We also substituted the kernels from 2 ears of fresh corn for the frozen corn in the recipe.

In Advance:

Follow instructions in recipe to prepare and cook the soup.

Preparation:

When soup is ready to serve, make salad: in a large bowl, mix lime juice with cumin, 2 tbsp olive oil and salt and pepper to taste. Add salad mix and toss to coat.


Donna Whitlock

Donna Whitlock