It's fall! That familiar chill in the air first thing in the morning signals that cold, snowy Utah winters are rapidly approaching. As much as I hate cold weather, snow and wind, I love that soup season is here! A good hearty soup is one of my favorite things to cozy up with. I love the feeling of warm soup gliding down your throat and instantly warming you from the inside out. I easily have 30 favorite soup recipes, and that is not an exaggeration. Some take lots of effort and others are "dump and go" style. This taco soup is easy, easy, easy. Made from ingredients that you most likely already have in your pantry, this soup comes together in a flash and the crockpot does all the work. I am a crockpot LOVER in the fall and winter, so if you are too, let me know and I will keep the crockpot recipes coming!
Crockpot Chicken Taco Soup
*Adapted from All Recipes
1 medium onion, chopped
1 (16 ounce) can chili beans OR kidney beans, drained and rinsed
1 (16 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) tomato sauce
1 cup chicken broth
2 (10 ounce) can diced tomatoes, undrained
2 small cans diced green chilies (if you want to add more spice substitute a small can of salsa verde!)
1 (1.25 ounce) package taco seasoning
3 boneless chicken breasts
salt and pepper to taste
1/4 teaspoon red cayenne pepper (optional)
Sour Cream (optional)
Shredded Cheese (optional)
Crushed tortilla chips (optional)
Diced green onion (optional)
Placed chopped onion, beans, corn, tomato sauce, chicken broth, diced tomatoes, and green chilies in the crockpot. Sprinkle taco seasoning, salt and pepper (and cayenne pepper) over tomato mixture and stir until combined. Place chicken breasts in the crockpot and press down until the tomato mixture just covers the chicken. Cook on low for 8 hours or high for 4 hours. Remove chicken from soup and shred. Place chicken back into soup and stir to combine. Serve soup topped with sour cream, shredded cheese, crushed tortilla chips and green onions. Enjoy!
