Slow Cooker Chicken Taco Soup
Hey there foodies! Today I'm gonna show you how to make my favorite Slow Cooker Chicken Taco Soup. It's a delicious blend of black beans, tomatoes, chili beans, corn, onion, and juicy chicken breasts, all cooked to perfection in one pot. Now, let me tell you a little story. One time, I accidentally poured way too much chili powder into this soup. Let's just say, it was SPICY! But hey, we all make mistakes in the kitchen, right? Here's a little insider tip for you - if you want to add an extra kick to this soup, try sprinkling some crushed tortilla chips on top before serving. It adds a nice crunch and a burst of flavor! So, get that slow cooker out, throw in all the ingredients, set it and forget it. In a few hours, you'll have a steaming hot bowl of comfort waiting for you. Enjoy, my friends!
Ingredients
- black beans15.0 oz
- tomatoes20.0 oz
- canned tomatoes15.0 oz
- chili beans15.0 oz
- kernal corn15.0 oz
- onion1.0 large
- chicken breasts3.0
Nutrition
Directions
- 1
Dice the large onion and mince the garlic cloves.
- 2
In a slow cooker, combine the black beans, diced tomatoes, canned tomatoes, chili beans, and kernel corn.
- 3
Add the diced onion and minced garlic to the slow cooker.
- 4
Season with taco seasoning, cumin, and chili powder.
- 5
Place the chicken breasts on top of the mixture.
- 6
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 7
Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.
- 8
Stir well and serve hot with desired toppings.
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