CROCKPOT TACO SOUP

Easy Taco Soup in the Crockpot

Morning! All you AZ folks can agree with me when I say its abnormally cold here. Am I right?? I mean, I’m wearing socks in the house! That just shows you how desperate I am to get warm. That, and making soup is what’s saving us right now. Which brings me to a great new recipe we recently tried for a Crockpot Taco Soup. We’ve had our original Taco Soup recipe for as long as I can remember, but this one is slightly different and is made in the slow cooker. SCORE!!

This Slow Cooker Taco Soup makes perfect sense! It’s packed full of delicious ingredients, most of which are canned I might add – talk about easy! And let me tell ya, each of these ingredients combined make for a really delicious meal. It is super creamy, and I think you’ll agree that it is PERFECT for dinner on a cold day. Add some warm rolls and you’ll make the kiddos happy too  Try for yourself!

How to Make Taco Soup in a Slow Cooker:

I don’t know about you, but I LOVE recipes where I can just dump all the ingredients and go. This is definitely one of those recipes. The crockpot does all the work for you! It’s perfect, because you get amazing results without having to put forth any effort.  Here are the instructions.

1. Place shredded chicken in the crockpot and cover with 1/2 cup of water.
2. Mix remaining ingredients (minus the optional toppings of course) in a large bowl and then add to the crockpot, completely covering the chicken.
3. Cook on LOW for 4-6 hours.
4. Serve warm and top with your favorite toppings. We like sour cream, shredded cheese, and avocado!

If you don’t have the time, or you just can’t wait 4 hours (I can hardly ever wait that long, because it’s so good and I just want it right away!), you can also put everything in a pot and cook over medium heat for about 25 minutes.

Taco Soup Crockpot Recipe

Course Soup

Cuisine Mexican

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Servings 8

Calories 204 kcal

Author Kellyn Carpenter

INGREDIENTS

• 2 c chicken breasts cooked and shredded
• 2 cans cream of chicken soup
• 1 TB taco seasoning
• 1 1/4 c chunky salsa
• 1/2 c water
• 15 oz can black beans rinsed
• 1 can green chiles
• 1/2 tsp salt
• 1 tsp garlic pepper
• 1 tsp cumin
• 8 oz canned corn
• cilantro optional
• avocados optional

INSTRUCTIONS

1. Place chicken in crock pot with ½ cup water poured over the top.
2. In a large bowl, mix together all of your remaining ingredients. Pour over top, completely covering chicken. Cook on LOW for 4 - 6 hrs.
3. Stir everything together and top with cheddar cheese and other toppings (optional). Enjoy!

RECIPE NOTES

This can also be done on the stove top (using shredded chicken) over medium heat, until warm (about 20 - 25 minutes).