Just Dump and Go!
Can we talk about how EASY this chicken taco soup is to make?! It’s more of a “dump and go” soup made almost entirely from canned ingredients. There are literally three steps and the slow cooker does ALL of the work! Easy, right?! This soup is also great for feeding a crowd – it makes a lot, but can easily be doubled. We love that each person can flavor it to their preferences. Ladle a bowl full and top it with your favorite taco toppings – just like a Chicken Taco!!
Ingredients
PREP TIME: 15 minutes COOK TIME: 4 hours
1 teaspoon onion powder 1 (15.5-ounce) can chili beans – We used Hormel Chili with Beans, but other brands like Bush’s Chili Beans can be used. 1 (15-ounce) can black beans – drained and rinsed 1 (15-ounce) can whole kernel corn, drained – or use fresh off the cob, or frozen corn kernels 1 (8-ounce) can tomato sauce ½ cup chicken broth – or chicken stock 2 (10-ounce) cans diced tomatoes with green chilies – We use RO-TEL. 1 (1-ounce) package taco seasoning – or 2-3 tablespoons of homemade Taco Seasoning Recipe 2 cups shredded chicken – shredded rotisserie chicken, canned chicken, or Shredded Chicken in the slow cooker. ½ teaspoon cumin ½ teaspoon chili powder – For added spice include jalapenos, hot sauce, or red chili flakes. 8 ounces cheddar cheese, shredded optional topping – a dollop of sour cream, cheddar cheese, tortilla strips, sliced avocado, lime wedges
How to Make Chicken Taco Soup
Adapted from allrecipes.com Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video
