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The HBHW Recommends
Crockpot Chicken Taco Soup
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- chop 1 onion (small)
- 1 can chili beans
- 1 can black or kidney beans
- 1 can creamed corn
- 1 can broth or beer or ??
- 1 can tomatoes (w or w/o peppers)
- 1 pkg taco seasoning
- 2-3 chicken breasts(frozen bagged)
Put canned stuffs in cooker, mix with seasoning, place chicken on top covered by liquid, cook 4 hours on low, take out chicken to cool to cut up, add back in for 2 hours then serve with sour cream, cheddar cheese and tortilla chips crushed.
My family of 4 eats this up!
It can be increased to 1 more can each of another bean choice and regular corn, choose your tomatoes for your spice factor. I prefer the creamed corn but original called for whole kernel Also originally called for beer but we don’t drink here so low-sodium broth worked GREAT! Also can add more chicken but 2 bigger ones works great for my 3 male eaters and myself!!
This is on my monthly meal rotation ~ every month, the cans are usually about 50 cents apiece at Wal-Mart. They have a good chili bean choice
Submitted by HBHW reader Julie P.
Here’s another easy crockpot recipe. Did you know you can make apple butter in the crockpot?
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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One Response to “Crockpot Chicken Taco Soup”
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Website & Graphics by ccd
May 22nd, 2009 at 9:48 pm
My family and I loved this soup. I used chicken leg quaters and shredded them when the meat fell off. This one is a keeper thanks!!!!!!