#Easy #Slow #Cooker #Chicken #Taco #Soup
Easy Slow Cooker Chicken Taco Soup
Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it’s also a family favorite! With a step by step how to recipe video. The best easy crockpot taco soup recipe!
If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.
Chicken Taco Soup - spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top. Some people call this 7 can chicken taco soup.
INGREDIENTS
1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
1 (1.25 oz). package taco seasoning
3 whole skinless, , boneless, chicken breasts, thawed or frozen
Instructions
Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
Serve with toppings as desired.
NOTES
STOVETOP DIRECTIONS: COOK FOR 30 MINUTES ON THE STOVE UNTIL CHICKEN IS DONE.
Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it’s also a family favorite! With a step by step how to recipe video. The best easy crockpot taco soup recipe!
If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.
Chicken Taco Soup - spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top. Some people call this 7 can chicken taco soup.
INGREDIENTS
1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
1 (1.25 oz). package taco seasoning
3 whole skinless, , boneless, chicken breasts, thawed or frozen
Instructions
Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
Serve with toppings as desired.
NOTES
STOVETOP DIRECTIONS: COOK FOR 30 MINUTES ON THE STOVE UNTIL CHICKEN IS DONE.
