Description

This Crockpot Taco Soup is a cozy and flavorful dish that’s perfect for busy weeknights. With just a few simple ingredients, you can create a hearty and comforting meal the whole family will love.

Ingredients

– 1 lb boneless, skinless chicken breasts

– 1 (15 oz) can black beans, drained and rinsed

– 1 (15 oz) can pinto beans, drained and rinsed

– 1 (15 oz) can corn, drained

– 1 (15 oz) can diced tomatoes

– 1 packet taco seasoning

– 4 cups chicken broth

– Shredded cheese, sour cream, and crushed tortilla chips for serving (optional)

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Instructions

1. – Place the chicken, black beans, pinto beans, corn, diced tomatoes, and taco seasoning in a slow cooker. Pour in the chicken broth and stir to combine.

2. – Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.

3. – Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.

4. – Serve the Crockpot Taco Soup warm, topped with shredded cheese, sour cream, and crushed tortilla chips, if desired.

Notes

This soup can be easily customized with your favorite taco toppings. For a thicker consistency, you can mash some of the beans or add a cornstarch slurry towards the end of cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 10
Cook Time: 360
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican