Slow Cooker Santa Fe Chicken Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked shredded chicken with black beans, corn, and chile in a spiced broth, served in tortillas with avocado and cilantro. An easy, hands-off dinner packed with Southwestern flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 boneless skinless chicken breasts
- 1 15-ounce can black beans
- 1 cup yellow corn (frozen or fresh)
- 1 4-ounce can diced green chiles
- 1 cup chicken broth
- ⅓ cup condensed tomato soup
- ½ red or white onion (diced)
- 1 15-ounce can rotel ((diced tomatoes and chiles))
- 8 6-inch corn or flour tortillas
- 1 avocado (diced)
- ½ cup cilantro (roughly chopped)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 ½ teaspoons cumin
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 1262mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1595mg
- Calcium
- 135mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.