Chicken Taco Soup
Chicken Taco Soup - spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top. Some people call this 7 can chicken taco soup.
Ingredients
- 1 white onion, chopped finely
- 1 (16 oz.) can chili beans, (chili-seasoned pinto beans), undrained in the canned bean aisle
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can whole kernel corn, drained
- 1 (8 oz.) can tomato sauce
- 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
- 1 (1.25 oz.) package taco seasoning
- 3 whole skinless, boneless, chicken breasts, thawed or frozen, (about 1.5 to 2 lbs of chicken)
- Optional: 1 cup water or chicken broth to thin
- Toppings: shredded cheese, sour cream, crushed tortilla chips
Instructions
- Stir the onion, beans, corn, tomato sauce, diced tomatoes and taco seasoning together in a slow cooker. For softer onion, saute it first.
- Lay the chicken on top and press it down slightly. Cover and cook on low 3 to 4 hours (4 to 5 if the chicken is frozen).
- Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. This is a thick soup. Add 1 cup water or chicken broth if you like it thinner.
- Serve with cheese, sour cream and crushed tortilla chips.
Notes
Stovetop directions: Simmer on the stove for 30 minutes over medium heat or until chicken is done.
Instant Pot: Cook this for 12 minutes on high pressure then release.
Freeze: cool, then freeze flat in gallon bags for up to 3 months.
Serving: 1/12 of the recipe, Calories: 125kcal, Carbohydrates: 15g, Protein: 13g, Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 26mg, Sodium: 683mg, Fiber: 4g, Sugar: 3g