Slow Cooker Chicken Taco Soup

I love this creamy Slow Cooker Chicken Taco Soup recipe!

Since our days have turned colder, I have been relying on my slow cooker more and more. It fits so well with my days of chaos and there’s just nothing quite like walking in that door to a cooked meal. #love

On our last two vacations to Mexico, I have found a new-found love for Taco Soup. Even at home, without the tropical air, the Latin beats, I can still prepare this soup and be taken away. So, the following Creamy Slow Cooker Chicken Taco Soup Recipe reminds me of holidays, which is especially nice in the Fall and Winter here in Canada.

Rather than a stock/watery soup, this has that creamy richness that results from the paste and the sour cream added at the end. Delish! And again, having it ready when we run in that door at dinnertime? Priceless.

Just one of many show-cooker meals that I enjoy making {and devouring}, so here’s fare warning that many comforting recipes will be added to the Recipe Box.

5.0 from 6 reviews

Creamy Slow Cooker Chicken Taco Soup

 

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Ingredients

• 2-3 boneless, skinless chicken breasts
• 1 can crushed tomatoes
• 1 medium onion, chopped
• 1 can chopped green chile peppers
• 1 can black beans
• 2 cloves garlic, minced
• 1 can {small} tomato paste
• 1 can corn {or frozen}
• 1 package taco seasoning
• ** Suggested garnish when serving: shredded cheddar cheese, sour cream, crushed tortilla chips or breadsticks

Instructions

1. Place chicken, tomatoes, onion, green chiles, black beans, garlic, paste and corn into a slow cooker.
2. Stir in taco seasoning
3. Cover and cook on Low setting for 6-7 hours or on High setting for 3-4 hours
4. hr before done: Remove chicken breasts from the soup, and shred. Stir the shredded chicken into the soup, and continue cooking
5. Serve with a dollop of sour cream, some grated cheese and crushed tortilla chips on top. You can also side with breadsticks {kids love these}
6. Enjoy!

3.1.09

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