Slow Cooker Chicken Taco Soup
 
 
Author:
Recipe type: Soup
Ingredients
  • 1 pound of whole chicken breasts, rinsed and patted dry. I’ve put them in frozen before (just make sure to cook long enough to cook through)
  • 6 cans of Rotel canned tomatoes
  • 3 cans of black beans – I like to add a lot of beans because it makes it hearty without a lot of fat or calories.
  • 1 can of green chiles – If you don’t have these, don’t worry about it
  • 1-2 cups of corn – I used frozen because that’s what I had on hand
  • 2 cups of chicken stock (Make your own chicken stock)
  • 2 packets of taco seasoning (or add to taste) - You can buy this in bulk at Winco or your local co-op.
  • Optional – Spanish Rice – cooked and ready to go
  • Optional – You can add your cheddar cheese during the cooking process. It definitely makes it creamier.
Instructions
  1. Turn slow cooker/crock pot on high. For me that’s the four-hour setting.
  2. Put your chicken breasts in the bottom of the crock pot. Put them in whole. I’ve even put them in frozen before.
  3. Pour ALL the other ingredients on top of the chicken.
  4. Cook on high until chicken is cooked. Once it’s cooked, pull chicken breasts out and put on cutting board. Using two forks, shred the cooked chicken breasts and add the chicken back to the soup.
  5. Once shredded chicken is added back to slow cooker you can simmer on low until you’re ready to eat.
  6. Garnish with cheese, sour cream, guacamole, tortilla chips, cilantro – whatever you like!
Recipe by A Happy Hive at https://ahappyhive.com/slow-cooker-chicken-taco-soup/