Slow Cooker Chicken Taco Soup

• 2 lb. boneless skinless chicken breast tenderloins
• 1 cup chopped onion
• 2 cloves finely chopped garlic
• 2 Tbsp. ground cumin
• 1 Tbsp. dried Mexican oregano
• 1 Tbsp. smoked paprika
• 1 tsp. chili powder
• 1 can (15 oz.) whole kernel corn, drained
• 1 can (15 oz.) green beans, drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz) red kidney beans, rinsed and drained
• 2 cans (15 oz.) diced tomatoes and green chiles, undrained
• 1 can (6 oz.) tomato paste
• 1 qt. chicken stock
• 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1/4 cup fresh cilantro, for garnish

1. Add chicken, onion and garlic to slow cooker.
2. Turn slow cooker to high and cook for up to an hour.
3. Add all spices, corn, green beans, black beans, kidney beans, diced tomatoes, tomato paste and chicken stock.
4. Mix well to combine.
5. Turn the cookers heat to low to cook for an additional 6 7 hours, or until chicken is very tender and falling apart.
6. Before serving, remove chicken tenderloins and shred.
7. Add chicken back to soup.
8. Serve your soup topped with cheese and a pinch fresh cilantro.

boneless skinless chicken breast tenderloins, onion, garlic, ground cumin, oregano, paprika, chili powder, kernel corn, green beans, black beans, red kidney beans, tomatoes, tomato paste, chicken stock, four cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/slow-cooker-chicken-taco-soup-187050.aspx (may not work)