Slow Cooker Taco Soup
Oh. My. Goodness. This was so tasty, and wait, guess what? You make it in the CROCKPOT! Yes! All you’ve gotta do is open a few containers and chop an onion. Super delicious and a dump-n-go preparation? Too good to be true? No, folks, trust me, it’s not. Read on for the deets!
Slow Cooker Taco Soup
3/4 lb. boneless, skinless chicken breast1 (26.46-oz.) tetra pak chopped tomatoes (I like Pomi brand)
1 (16-oz.) jar of enchilada sauce (I used Frontera brand – it’s quite good) 1 medium onion, diced 1 (15-oz.) can pinto beans (but kidney or black would be great too, and remember Eden brand has no BPA in their can lining – and make sure yours are GF if you need them to be)
1 (4-oz.) can chopped green chilis (mild, med. or hot – to your taste)
2 cloves garlic, minced
4 c. low-sodium chicken broth
2 t. ground cumin
1 t. chili powder
1 T Kosher salt
1 bay leaf
2 c. frozen corn (don’t bother thawing) any taco fixin’s you like, for serving, i.e., tortilla chips, sour cream, grated cheddar cheese, chopped cilantro
Put the raw chicken breast, tomatoes, enchilada sauce, onion, chiles and garlic into the slow cooker. Pour in chicken broth and season with cumin, chili powder, salt and bay leaf. Stir in the corn. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shortly before serving, shred the chicken and return it to the cooker to mix with the soup. Taste and adjust seasonings as needed. Remove the bay leaf and serve topped with your fixings – crushed corn tortilla chips, sour cream, cheese, etc.!
Serves 4.
© 2011 – 2013, Sarah. All rights reserved.
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