Crockpot Chicken Taco Soup

My Soup Happy Place

My Soup Happy Place

A staple in our house for using all the left-over bits of tortilla chips in the bag, is this Chicken Taco Soup recipe.  If I ever lose this, I know it by heart- That’s how I know it’s worth putting here.  I adapted the recipe taken from the book, by Anne Byrn, What Can I Bring?, I’d love to actually have an opportunity to take it somewhere, but it never seems last even a day.  It’s easy to double the recipe, and easy to make substitutions based on your preference. I have made it in the crock-pot too but the stove-top version is fast and easy enough for most days.

I use my homemade taco seasoning instead of a packet to save on some nasty sodium and preservative levels…so I can save it for the chips, of course!!!

Now I sometimes still make it on the stove, the way the original recipe directs, but the easiest way that I make it on a busy work night is in the crock pot.  You won’t miss a thing.

Chicken Taco Soup

Ingredients

  • One medium crockpot
  • 28oz. can crushed tomatoes
  • 14 oz can corn
  • 14 oz. can kidney beans
  • 14 oz. can black beans
  • 1/2 cup chopped sweet peppers (frozen or fresh)
  • 3 Tbsp. taco seasoning
  • 4 chicken thighs with bone or 2 boneless breasts

Instructions

Spray a medium sized crock pot with non-stick spray. Open and pour without draining the tomatoes, corn, beans, frozen or raw chopped peppers, taco seasoning, and raw chicken. Cook on HI for 5 hours, or low for 8-10.

1/2 an hour before serving remove chicken from the pot. If you use thighs or chicken with bone or skin, remove the bones and skin, and shred the chicken. (If you have skinless, boneless breasts, you can just shred. Add this back to the pot. Next, add 2 Tbsp. maseca ( or any instant corn meal), and about 1 cup (or two handfuls) of crushed corn chips. Mix with a spoon and cook on high for about a 1/2 hour more until thickened slightly.

Serve with shredded cheese, sour cream, or hot sauce. Welcome to my soup-heaven.

http://hardlyagoddess.com/crockpot-chicken-taco-soup/

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This is an easy recipe to adapt to vegetarian, but I don’t need to usually.  I have been totally out of tomatoes and still made this with just broth instead. Still works.

I use my homemade taco seasoning mix instead of the envelopes but if you are in a hurry- then by all means use the packaged stuff.  I usually make a big batch ahead of time and then it is always on-hand for me.

I love this for a freezer meal too.  I usually serve it with grilled cheeses or paninis for the kids, as they don’t love the mixed up soups.  For MoonDog and I, I will make corn muffins or tortilla chips. Easy and warm after a long day at work or otherwise.

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3 thoughts on “Crockpot Chicken Taco Soup

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