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Introduction:
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Crockpot Chicken Taco Soup is a flavorful, hearty, and easy-to-make dish perfect for busy weeknights or cozy weekends. With the essence of Mexican spices, tender chicken, beans, and vegetables, this slow-cooked soup delivers a comforting meal with minimal effort. It’s a “dump-and-go” recipe that allows the slow cooker to do all the work while you enjoy its enticing aroma.
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) white northern beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies (Rotel recommended)
- 1 cup frozen or canned corn
- 1 packet taco seasoning (or 2 tablespoons homemade seasoning)
- 1 cup chicken broth
- Optional: ½ cup chopped onion, for added flavor
- Toppings: Shredded cheese, sour cream, fresh cilantro, tortilla chips, avocado slices
Instructions:
- Prepare Ingredients:
- Place the chicken breasts at the bottom of the crockpot.
- Add the black beans, white beans, diced tomatoes, corn, taco seasoning, and chicken broth on top.
- Cook:
- Set the slow cooker to low and cook for 6-8 hours or high for 3-4 hours. Ensure the chicken is fully cooked and tender.
- Shred the Chicken:
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Mix and Adjust:
- Stir everything together, ensuring the soup is well combined. Add additional seasoning or chicken broth if needed.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or crushed tortilla chips.
Conclusion:
Crockpot Chicken Taco Soup is a delicious and satisfying meal that brings warmth and flavor to your table. Whether served as a weeknight dinner or for a gathering, its rich and savory taste will surely be a hit. This recipe is versatile, allowing you to customize it with your favorite toppings or additional spices. Enjoy this hearty soup that’s as easy to make as it is to enjoy!
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