Slow Cooker Taco Soup
Is there anything better for a busy family than a crock pot meal?? I am so grateful to my slow cooker on days where I need to have dinner ready at a certain time but when I’ll be gone or busy most of the day. I know slow cooker taco soup isn’t really a new recipe and there’s probably others out there that are super similar to this, but I wanted this on the blog because this is my recipe and I want my girls to one day make the one their mom made for them growing up.
PrintSlow Cooker Taco Soup
Easy, throw-together, slow cooker, meal that lends to both a delicious meal and plenty of leftovers for the rest of the busy week.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: at least 8 servings 1x
Ingredients
2–3 chicken breasts
1 can corn, drained
4 cans of beans (kidney, black, pinto, white, etc) drained and rinsed
1 can diced green chilis
2 cups chicken broth
1 ranch seasoning packet
1 taco seasoning packet
1 small yellow onion, diced small
1 8 oz can tomato sauce
1 15 oz can crushed tomatoes
Instructions
Place all ingredients except chicken breasts in a slow cooker and stir together. Add the un-cooked chicken breasts and make sure they are fully covered by the soup. Cook on low for 6-8 hours. Remove chicken breasts and shred. Return to crockpot and stir. Serve with your favorite garnishes: cilantro, sour cream, shredded cheese, avocado, tortilla chips/ fritos.
Notes
Sometimes when the soup is done, I add a (softened and cut into small pieces) block of cream cheese and stir till it’s creamy and incorporated. (in this case I don’t put sour cream out on the table as an add-in)
Keywords: Slow Cooker Taco Soup
