As our youngest daughter has gotten older she has gotten into more sports which means Mom and Dad get to sit in the stands and cheer while she plays. The problem being is that we are all hungry and tired when we get home, especially on the cold Fall nights.
The solution is our trusty crock pot and this Chicken Taco Soup recipe is at the top of our list for what to make in it. We simply drop it all in after lunch time and let it do its thing all day. When we come home the house smells amazing and dinner is ready!
The First Thing You Must Have is a Crock Pot
No busy kitchen is complete without a slow cooker. Whether you get a big one or a small one, the essential thing is that you have one! Ones with lots of options are nice, but I’ve gotten by with the old school one with a dial and three settings for decades.
DIY Taco Seasoning
I really hate overspending on seasonings and the little, ready to go packages of taco seasoning at the store are a rip-off. That being said, I either buy my taco seasoning in bulk, or mix up my own. The great part about mixing up your own is that you get to adjust it to your own personal style!
Here are links for a few really good taco seasoning mix recipes for you to use when making your Chicken Taco Soup.
- Basic Taco Seasoning Mix Recipe – Basic Taco Seasoning Mix
- Taco Potion #19 – Alton Brown’s Best Taco Seasoning Recipe
- Homemade Taco Seasoning Mix – Another basic taco seasoning recipe
| Prep Time | 15 Minutes |
| Cook Time | 6 Hours |
| Servings |
People
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- 1 Pound Boneless Chicken Breasts Frozen
- 1 15oz Can Diced Tomatoes
- 1 14.5oz Can Tomato Paste
- 1 Medium Onion Chopped
- 1 7oz Can Chopped Green Peppers
- 1 Can Enchilada Sauce
- 3 Cloves garlic Minced
- 3 14.5oz Cans Chicken Broth
- 1 Teaspoon Cumin
- 3 Tablespoons Taco Seasoning
- 1 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 (~10oz) Package Frozen Corn
- 1 Can Black Beans Rinsed
- 1 Bag Tortilla Chips
Ingredients
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|
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
- Pour in chicken broth, and season with cumin, salt, and pepper.
- Stir in corn and black beans.
- Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Near the end of the cooking time, take the chicken out and shred it then mix it back in.
- Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados.
There are a variety of additional toppings you could add. Grated cheese or sour cream are two that my family definitely enjoys!