Slow Cooker Chicken Taco Soup
Slow cooker chicken Taco Soup will save your dinner when you have to leave quickly and only have fifteen minutes to make it!
Slow Cooker Chicken Taco Soup
Ingredients
- 1 Cup Mild salsa
- 1 Can 15 ounces black beans, drained and rinsed
- 1 Can 15 ounces pinto beans, drained and rinsed
- 1 Can 15 ounces corn, drained
- 1 Can 15 ounces petite diced tomatoes
- 3 Tbsp Taco seasoning
- 2 Cups Chicken broth
- 1 Pound Boneless skinless chicken breasts
- Topping suggesions: cilantro sour cream, shredded cheese, avocado, green onion, tortilla chips
Instructions
- Add the salsa, beans, corn, tomatoes, spice, and broth to the slow cooker and stir to combine. Make sure the chicken breasts are completely coated as you nestle them in.
- Cook for 6 hours on low heat. Take out the chicken and use two forks to shred it. Return the chicken shreds to the slow cooker and stir.
- Serve hot with the recommended garnishes.
You can just put everything in your slow cooker and drive your kids to their several appointments with one less concern. A delicious and hot dinner will be waiting for you when you arrive home! The soup tastes great just the way it is, but you may add enjoyable and delectable toppings to make it even more memorable.
This recipe is simple to adapt to your family’s preferences. To check if the seasoning is to your satisfaction, taste as you go. You can always add more! (I’ve previously used up a quarter cup of taco spice!) We’ll use fresh herbs, onions, and jalapeños when they’re in season since it’s enjoyable to use items from the garden.