Chicken Taco Soup is the cousin to Taco Soup but still has the same great flavor and can even be considered a Tortilla Soup.
Last week we had a cold front and the weather hit 70 for one day. That got me totally ready for Fall weather! And of course I had to make some Chicken Taco Soup for the family.
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
Ingredients:
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)
Optional:
Cheddar cheese, shredded
Sour cream
Crispy tortilla strips
Instructions:
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: May be served with sour cream, shredded Cheddar cheese and crispy tortilla strips.
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