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.

Super Simple Taco Soup

Print Recipe

• CourseSoup & Stew
• CuisineSouthwestern

Servings	Prep Time
6 People	5 Minutes

Cook Time

4 Hours

Servings Prep Time 6 People 5 Minutes

Cook Time 4 Hours

Super Simple Taco Soup Print Recipe CourseSoup & Stew CuisineSouthwestern Servings Prep Time 6 People 5 Minutes Cook Time 4 Hours Servings Prep Time 6 People 5 Minutes Cook Time 4 Hours

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

1. Place the two chicken breasts at the bottom of your slow cooker.
2. 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!

   
3. Pour both packets of seasoning over the top.
4. Give everything a quick stir, leaving the chicken at the bottom.

   
5. Cook on high for 2-3 hours or low for 4-5 hours.
6. Remove the chicken from the bottom, grab a pair of large forks, shred it apart, then mix it back in.
7. Serve and enjoy! Garnish with sour cream, cheese, and/or crushed tortilla chips.

   

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