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.

Slow Cooker Taco Soup

Print Recipe

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

Scale 1x2x3x

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