SOUTHWEST SLOW-COOKER CHICKEN RAMEN SOUP

Southwest Slow-Cooker Chicken Ramen Soup image

Fuse two cuisines in our take on slow-cooker chicken ramen soup. Southwest Slow-Cooker Chicken Ramen Soup features salsa, cilantro and more.

Provided by My Food and Family

Categories Chicken

Time 6h20m

Yield 10 servings, 1 cup each

Number Of Ingredients 9

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Ingredients

1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 lb. boneless skinless chicken breasts
1-1/2 cups TACO BELL® Thick & Chunky Medium Salsa
1 can (15.5 oz.) black beans, rinsed
1 cup each chopped carrots and red peppers
5 cups fat-free reduced-sodium chicken broth
1 pkg. (3.4 oz.) chicken-flavored ramen noodle soup mix
1/2 cup chopped fresh cilantro
1-1/2 cups (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Sprinkle taco seasoning evenly onto both sides of chicken breasts; place in slow cooker sprayed with cooking spray. Top with salsa, beans, carrots and peppers. Pour chicken broth over ingredients in slow cooker; cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
Remove chicken from slow cooker; set aside. Discard Seasoning Packet from soup mix. Break apart Ramen Noodles; stir into remaining ingredients in slow cooker. Cook, covered, 10 min. or until noodles are tender. Meanwhile, shred chicken.
Return chicken to soup. Add cilantro and 1 cup cheese; stir. Ladle soup into serving bowls; top with remaining cheese.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 960 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 4 g, Protein 13 g