Easy Dump & Go Slow Cooker Chicken Taco Soup
One of my favorite parts of autumn and winter are the soups. Between football, NaNoWriMo, and the holidays, it's my busiest time of year. I get tired of the same old brew every week, so I'm really loving these dump and go recipes that are excellent for my dietary needs, too! I originally found this recipe on Kristine's Kitchen Blog. Visit the page to see how you can prep this in advance and freeze it.
Ingredients
- 1 cup mild salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 15 ounce can corn, drained
- 14.5 ounce can petite diced tomatoes
- 3 tablespoons homemade taco seasoning (or store-bought)
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips
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
As written, this soup is medium-spicy. You can use 1 tablespoon less taco seasoning for a mild version. The taco soup can cook for longer than 6 hours if needed. I wouldn't recommend cooking it more than 8 hours (on low).
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