Crock Pot Chicken Taco Soup Recipe

Hello, there Kenarry friends! I’m Rita Joy from Harbour Breeze Home, and I’m thrilled to be here today sharing my favorite new dinner recipe: Crock Pot Chicken Taco Soup.

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It requires just a few basic ingredients:

• 1 can black beans (19 oz)
• 1 can white kidney beans (19 oz)
• 1 can diced tomatoes (28 oz)
• 1 can corn (12 oz)
• 1 onion
• 2 cups chicken stock (I made mine with OXO chicken)
• 1 package taco seasoning
• 2-3 skinless boneless chicken breasts

I discovered this new-to-me recipe online and modified slightly this recipe.

The assembly of this soup is quick & easy. Here’s how to do it:

1. Dice the onion and  place it in the bottom of the crock pot.

2. Add all the rest of the ingredients ~ the beans (drained and rinsed), corn, diced tomatoes, taco seasoning, and chicken stock. Stir together.

3. Place the chicken breasts on the sauce, and using a fork, press them down until liquid is totally covering each of them.

4. Add salt & pepper & extra spices for your family’s taste if you like things really spicy!

5. Turn crock pot on low and cook at least 7 hours.

6. When ready to eat, take out chicken breast, shred with 2 forks, and add back into the soup.

7. Serve with sour cream and guacamole or whatever taco toppings you like. We like ours with cheddar cheese, fresh tomatoes, and a side of corn chips.

Yummy!!  ~And perfectly simple for busy days. Before you go, check out these other Easy Dinner Ideas!

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Crock Pot Chicken Chili Soup

Author: Rita Joy Harder

Ingredients

• 1 White Kidney Beans Can - 19 oz
• 1 Black Beans Can - 19 oz
• 1 Diced Tomatoes Can - 28 oz
• 1 Corn Can - 12 oz
• 2 cups Chicken Stock
• 1 package Taco Seasoning
• 1 Onion
• 2-3 Breasts Chicken Skinless and Boneless

Instructions

• Dice onion and place in the bottom of the slow cooker.
• Drain and rinse the beans and add to the onions, along with the corn, diced tomatoes, taco seasoning, and chicken stock.
• Stir and add salt & pepper and additional seasonings if you want a spicier soup.
• Place the raw chicken breasts on top of the liquid, and using a fork, submerge the chicken under the liquid.
• Turn crock pot on low for at least 7 hours.
• When ready to eat, remove chicken breasts and shred with a fork. Serve with your favorite taco toppings and corn chips.

Here are some other recipes you may enjoy:

Crock Pot Hamburger Barley Soup

Potato Pizza Bake

Peanut Butter Fudge

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Rita Joy is a wife, mom, passionate homemaker, and blogger at Harbour Breeze Home. She loves the challenge of making a pretty and functional home (on a tight budget) and cooks because her family needs to eat! Along with rearranging furniture and painting rooms, she loves to find quaint coffee shops where she savors black coffee with a side of delicious baked goods!

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Filed Under: Recipe Ideas Tagged With: Chicken, Cinco de Mayo, Creative Team, Easy Dinner Ideas, Fall, Soup, Taco Tuesday, Winter