This chicken taco soup recipe is an easy and delicious way to enjoy all of your favorite flavors of tacos in one hearty and filling soup. It's the perfect meal for a chilly day or any day you're in the mood for some comforting Mexican-inspired food.
1canWaterfill the tomato sauce and dump in the pot
2(14.5 ounce )candiced tomatoes with green chilesundrained
1(1.25 ounce )packageTaco seasoning
3wholeSkinless ,boneless, chicken breaststhawed
Instructions
Preparations
Finely dice the white onion.
Open and drain the can of black beans, corn, and chili beans.
Cooking instructions
Set a skillet over medium heat and sauté the diced onion for 2 to 3 minutes until soft.
Add the sauteed onion, corn, black beans, diced tomatoes with chiles, tomato sauce (plus 1 can full of water), and taco seasoning to the slow cooker.
Lay the chicken breasts on top and press down slightly so that they are submerged and covered by the mixture.
Set the slow cooker to low heat, cover, and cook for 3-4 hours.
Remove the chicken breasts from the taco soup and shred them with 2 forks.
Stir the shredded chicken back into the soup and season with salt and pepper to taste.
Serve immediately with your favorite toppings.
Recipe Notes
Frozen chicken.If using frozen chicken, cook for 4 - 5 hours.Extra chicken flavor.Fill the empty tomato sauce can with chicken broth instead of water to give the taco chicken soup more flavor.Thin consistencyYou may need to add some more water at the end if you like your soup with a thinner consistency.