Chicken Taco Soup

by | Nov 9, 2019

 

Ingredients

16 oz can of chili beans
15 oz can of black beans
15 oz can of corn
1 onion, chopped
1 green pepper, chopped
8 oz can of tomato sauce
20 oz diced tomatoes with green chilis
1 ½ tbsp taco seasoning
3 chicken breasts
2 cups chicken stock

Directions

1

Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and stock in a slow cooker.

2

Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.

3

Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours.

4

Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

Ingredients

 16 oz can of chili beans
 15 oz can of black beans
 15 oz can of corn
 1 onion, chopped
 1 green pepper, chopped
 8 oz can of tomato sauce
 20 oz diced tomatoes with green chilis
 1 ½ tbsp taco seasoning
 3 chicken breasts
 2 cups chicken stock

Directions

1

Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and stock in a slow cooker.

2

Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.

3

Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours.

4

Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

Notes

Chicken Taco Soup
IngredientsDirections