Last week we had a cold front and the weather hit 70 for one day. That got me totally ready for Fall weather!
When I was younger, as soon as the weather would turn in the high 70s, I would start making taco soup. Sometimes weekly. It’s so simple to make and it is a hearty soup that the whole family will enjoy. I know because my nephew Caleb loves it.
But sometimes you get a little tired of having the same soup over and over. So I replaced the hamburger with chicken. It still has that great taste but resembles more of a Tortilla Soup. Perfect for a Sunday dinner with the family. Are you ready for Fall to?
Chicken Taco Soup
1 – 16 oz can Chili Beans, drained and rinsed
1 – 15 oz can Black Beans, drained and rinsed
1 – 15.25 oz can Sweet Corn, drained
1 – 14.5 oz can Chicken Broth
1 – 10 oz can Diced Tomatoes & Green Chilies
1 – 1.25 oz package Taco Seasoning
1 tsp Cumin
1 tsp Onion powder
1 tsp Garlic powder
2 boneless, skinless chickens breasts (1 lb total)
Cheddar cheese, shredded
Crispy tortilla strips
Add all ingredients, except chicken, into crock pot. Mix together. Add chicken and press it into the soup mixture. Cook on low for 5 hours.
After 5 hours, take the chicken out and using two forks, shred the chicken. Place chicken back in the crockpot and cook for an additional hour.
Optional: Serve with sour cream, shredded Cheddar cheese and crispy tortilla strips.