Wednesday, April 4, 2012

Slow Cooker Chicken Taco Soup

This is one of my all-time favorite recipes. It's easy, everyone loves it, I almost always have all the ingredients on hand, and it freezes well. I buy all the canned ingredients by the case whenever there's a case lot sale, and I always have chicken in the freezer, so it's super easy to throw together in the morning. And if you buy everything on sale like I do, it's cheap too!

Slow Cooker Chicken Taco Soup
adapted from

1 can black beans
1 can chili beans
1 can corn, drained
1 can diced tomatoes
1 (8 oz.) can tomato sauce
1 can chicken broth
1 (4 oz.) can diced green chiles (or 1/2 c. of the BB chiles you roasted and froze)
1 packet taco seasoning (or 2 Tbs. of this)
1 lb. boneless skinless chicken breasts or thighs (you can even throw them in frozen)

 Optional garnishes: shredded cheese, tortilla chips, and sour cream

Mix together black beans, chili beans, corn, tomatoes, tomato sauce, chicken broth, green chiles, and taco seasoning in slow cooker. Add chicken and press into mixture until completely covered. Cover and cook on low for 8 hours or high for 4 hours. Before serving, remove chicken, shred, and return to slow cooker. If desired, garnish with crushed tortilla chips, shredded cheese, and sour cream.

No comments:

Post a Comment