Slow-Cooker Chicken Taco Soup Recipe
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based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 onion, chopped
1 can Ranch Style chili beans
1 can black beans
2 cups frozen corn
1 can diced tomatoes
1 can Rotel
2 cups water
2 corn tortillas ripped into small (1" square) pieces (optional)
1 package taco seasoning
1 boneless, skinless chicken breast
2 boneless, skinless chicken thighs
Toppings (optional)
shredded Cheddar cheese
sour cream
tortilla chips (whole or crushed)
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Directions: |
Directions:Mix all ingredients (except for chicken) in slow cooker (don't drain any of the canned products). Submerge chicken in mixture. Cook on high 3-4 hours / Low 6-8 hours. If using frozen chicken cook on high for 2 hours then low for 5 hours more. When cooking is complete, remove the chicken into a bowl and let cool (while setting the crock to warm or off). When the chicken is cool enough, shred it into the crock pot, stir and serve.
Topping off with shredded cheese, sour cream, and/or crisp tortilla chips is great (if you like that kind of thing).
I haven't done the math, but all in all this should be a pretty healthy meal, mostly chicken and veggies. |
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Number Of
Servings: |
Number Of
Servings:>4 |
Preparation
Time: |
Preparation
Time:30 min prep, 4-8 hours cooking |
Personal
Notes: |
Personal
Notes: I added additional "Chili Powder" because it didn't have enough "taco" flavor for me.
I used frozen chicken and cooked it as mentioned above (2 hours on high 5 hours on low) and it was completely done (saving the hours that would have been needed to defrost the chicken).
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