When it’s cold outside and the weather is just blah, soup is something that I crave. It’s an easy choice for dinner and since this one is made in the crockpot, I throw the stuff in and let the crockpot do it’s magic. By the time my kids are home from school they have a nice bowl of hot soup to eat and I don’t have to worry about hungry bellies.
This recipe is super easy – something I call a dump and go recipe for the crockpot. So here we go – on to the recipe!
Chicken Taco Soup Recipe
Ingredients
1.5 lbs boneless skinless chicken breasts
1 Cup Medium Salsa (or you can use mild if you don’t like spicy – I used Wegman’s brand salsa)
1 (15 oz) can black beans
1 (15 oz) can pinto beans (or kidney beans) rinsed and drained
15 oz can corn, drained
14.5 oz can diced tomatoes
Taco Seasoning Packet
2 cups low sodium chicken broth Additional toppings: cilantro, sour cream, Mexican cheese, avocado, tortilla chips, jalapenos, black olives – whatever you like!
Directions
Put chicken on the bottom of the crock pot. Pour salsa, pinto beans, black beans, corn, diced tomatoes, taco seasoning, and chicken broth into slow cooker over chicken. Stir to combine.
Cover and cook on low for 6 hours. At about the 4 hour mark, take chicken out and shred it and place it back into the slow cooker. Stir soup.
Serve with toppings as desired and enjoy! If there is soup leftover – freeze it in a ziploc bag to be enjoyed on another day.
I hope you enjoy this recipe – if you’ve made something similar – share your favorite toppings to put on the soup! Happy Sunday!!
Xx
Morgan
The crockpot chick taco soup recipe sounds delicious! I love that you can just prepare the ingredients and forget about the cooking process once you’ve set the crock pot. Thanks for sharing the recipe!
Nancy ♥ exquisitely.me
It definitely is good! Thanks for stopping by!