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Slow Cooker Taco Soup
Oh. My. Goodness. This was so tasty, and wait, guess what? You make it in the CROCKPOT! Yes! All you’ve gotta do is open a few containers and chop an onion. Super delicious and a dump-n-go preparation? Too good to be true? No, folks, trust me, it’s not. Read on for the deets!
Slow Cooker Taco Soup
3/4 lb. boneless, skinless chicken breast1 (26.46-oz.) tetra pak chopped tomatoes (I like Pomi brand)
1 (16-oz.) jar of enchilada sauce (I used Frontera brand – it’s quite good) 1 medium onion, diced 1 (15-oz.) can pinto beans (but kidney or black would be great too, and remember Eden brand has no BPA in their can lining)
1 (4-oz.) can chopped green chilis (mild, med. or hot – to your taste)
2 cloves garlic, minced
4 c. low-sodium chicken broth
2 t. ground cumin
1 t. chili powder
1 T Kosher salt
1 bay leaf
2 c. frozen corn (don’t bother thawing) any taco fixin’s you like, for serving, i.e., tortilla chips, sour cream, grated cheddar cheese, chopped cilantro
Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker. Pour in chicken broth and season with cumin, chili powder, salt and bay leaf. Stir in the corn. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shortly before serving, shred the chicken and return it to the cooker to mix with the soup. Taste and adjust seasonings as needed. Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!
Serves 4.
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5 comments
I have been meaning to break out the slow cooker – this sounds like an easy and tasty recipe! BTW just made an easy and tasty tomato soup, check my blog for the recipe!
This would be perfect for Sunday’s big game!
[...] soup takes a bit longer to prep than the Slow Cooker Taco Soup I made the other day – but not too long. It’s about 40 minutes of your time, total [...]
[...] up some Taco Soup in your slow-cooker – people have been raving about this [...]
I got a whole family “thumbs up” on this taco soup recipe! It’s a keeper. We aren’t savvy enough to have “tetrapak” tomatoes in our grocery store, so I used chopped fresh plum tomatoes instead and it seemed to work fine. I did cut back on the chicken broth by about 1 cup since I have a smaller crock pot. Finally, I used black beans and they worked very well. I will certainly make this again (and again, and again)! I did find it served more than 4 in our family, which was terrific.
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