Crock Pot Chicken Taco Soup

Taco soup is perfect for when you want tacos, but don't have time to make them. This easy Crock Pot Chicken Taco Soup will  spice up your dinner table without a lot of fuss. 


Boneless, Skinless Chicken Onion | Pinto Beans Black Beans | Corn  Diced Tomatoes  Rotel Tomatoes with Chiles Minced Garlic | Ground Cumin Dried Oregano Taco Seasoning Chicken Broth

Place the boneless chicken in the bottom of a 7 or 8 quart crock pot. Open the canned beans and the corn. Drain each can. Pour the drained beans into a colander and rinse well with cold water.


Pour the beans, corn kernels, and undrained tomatoes over the chicken. Add the onions. Next add the spices to the crock pot. Mix. Pour chicken broth over all. Slow cook for 3 hours or until chicken is 165°F.

Remove cooked chicken, cut into bite-size pieces and return to soup. Stir a corn starch slurry into the soup. Place the lid back on and continue to cook for an hour until the broth thickens and the soup is piping hot.

Serve with shredded cheese, pickled jalapenos and crispy tortilla chips and Jalapeno Cheddar Corn Bread.

Crock Pot Chicken Burritos

Crock Pot Chicken Cordon Bleu


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