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.
2(14.5 oz.) cans diced tomatoes with green chiles, undrained
1(1.25 oz.)package taco seasoning
3whole skinless, boneless, chicken breasts, thawed or frozen
Instructions
Stir onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can add some water if you like it a little thinner.
Top with shredded 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.