Super Simple Taco Soup
My kids love tacos. It’s one of the few meals in our house in which both of them are guaranteed to eat a good dinner. With that in mind, I figured it was worth trying to transmute an always successful meal in to soup form. As with most of my slow cooker recipes, I strived to make this as easy as humanly possible. Needless to say, it was a complete success and will now be a winter staple in our house.
Ingredients
- 1 lbs Chicken Breasts
- 1 28oz Can Petite Diced Tomatoes
- 1 11oz Can Petite Diced Tomatoes Use Ro*Tel for a bit more seasoning.
- 1 15oz Can Navy Beans
- 1 15oz Can Pinto Beans
- 1 15oz Can Sweet Corn
- 1 4oz Can Diced Green Chilies Use jalapenos for a spicier soup.
- 1 1oz Packet Hidden Valley Ranch Seasoning
- 1 1.25oz Packet Taco Seasoning
Optional
- 1 Handful Corn Tortilla Chips
- 1 Dab Sour Cream
- 2-3 Pinches Shredded Cheddar Cheese
Servings: People
Instructions
- Place the two chicken breasts at the bottom of your slow cooker.
- Dump in all of the canned ingredients over the top of the chicken. Do not drain the liquid from the cans, that goes in too!
- Pour both packets of seasoning over the top.
- Give everything a quick stir, leaving the chicken at the bottom.
- Cook on high for 2-3 hours or low for 4-5 hours.
- Remove the chicken from the bottom, grab a pair of large forks, shred it apart, then mix it back in.
- Serve and enjoy! Garnish with sour cream, cheese, and/or crushed tortilla chips.
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