chicken taco soup
This is my version on the recipe "Slow Cooker Chicken Taco Soup" submitted by: RaisinKane aka Patti at allrecipes.com H.E.B store has their own 14.5 oz. brand of Mexican Style Tomatoes (diced) and I use that in place of Rotel.
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prep time
15 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
8 serving(s)
Ingredients
- 1 - sweet onion, chopped
- 1 can (15 oz) ranch style beans (undrained)
- 1 can (15 oz) black bean (rinsed & drained)
- 1/2 bag bird's eye lightly seasoned southwestern corn
- 1 can (8 oz) tomato sauce
- 3 1/2 cups chicken stock or broth
- 1-2 can (10 oz) diced tomatoes with green chilies (undrained)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 package (1.25 oz) taco seasoning - i use 1 - 2 tbls. homemade taco seasoning
- 1 - rotisserie chicken, deboned
- - shredded cheddar cheese (optional)
- - sour cream (optional)
- - crushed tortilla chips (optional)
How To Make chicken taco soup
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Step 1Place onion, beans, corn, tomato sauce, chicken stock, diced tomatoes and deboned chicken in a slow cooker.
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Step 2Add taco seasoning, and stir to blend.
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Step 3Cook on high 4 hours. I usually turn my crockpot off and let sit for an hour before serving.
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Step 4Can serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Soups
Culture:
Mexican
Ingredient:
Chicken
Method:
Slow Cooker Crock Pot
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