Slow Cooker Chicken Taco Soup
Introduction
Slow Cooker Chicken Taco Soup is a delicious and hearty dish that brings the flavors of a taco to a warm and comforting soup. This meal is perfect for busy weekdays or cozy weekends. It’s easy to make and even easier to enjoy, making it a favorite for families everywhere.
Why Make This Recipe
This recipe is perfect if you want a meal that is simple and satisfying. With minimal prep, you can have a tasty dinner waiting for you when you get home. The slow cooker does all the work, and the combination of flavors makes this soup a real treat. Plus, it’s great for feeding a crowd or meal prepping for the week!
How to Make Slow Cooker Chicken Taco Soup
Ingredients
- 2 (10 ounce) cans diced tomatoes with green chiles, undrained
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (12 fluid ounce) can or bottle beer
- 1 (8 ounce) can tomato sauce
- 1 onion, chopped
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) container sour cream
- 1 cup crushed tortilla chips
Directions
- Gather all ingredients.
- Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend.
- Lay chicken breasts on top, pressing down slightly until just covered.
- Cover and cook on Low for 5 hours.
- Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup.
- Cover and continue cooking for 2 hours.
- Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
How to Serve Slow Cooker Chicken Taco Soup
Serve this soup hot in bowls. Top each serving with shredded Cheddar cheese, a spoonful of sour cream, and a sprinkle of crushed tortilla chips for extra crunch. Pair it with warm tortillas or a side salad for a complete meal.
How to Store Slow Cooker Chicken Taco Soup
If you have leftovers, let the soup cool down and then store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. Just remember to let it cool completely before freezing.
Tips to Make Slow Cooker Chicken Taco Soup
- For a spicier soup, use hot diced tomatoes with green chiles.
- You can also add more veggies like bell peppers or zucchini for extra nutrition.
- Change the beans to your preference, such as using pinto beans or kidney beans.
Variation
Feel free to switch up the meat! You can use ground turkey or beef in place of chicken if you prefer. Additionally, you can make it vegetarian by omitting the meat and adding more beans and vegetables.
FAQs
1. Can I cook this soup on high instead of low?
Yes, you can cook the soup on high for about 4 hours instead of low for 7 hours.
2. Can I add more spices?
Absolutely! Feel free to adjust the spices to your taste. Adding chili powder, cumin, or even fresh cilantro can enhance the flavor.
3. Is this soup gluten-free?
Most of the ingredients are gluten-free, but make sure to check the labels of the taco seasoning and beans to be certain.