Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken taco soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In a large pot over medium heat, heat oil. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
Chicken Taco Soup is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken Taco Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have chicken taco soup using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Taco Soup:
- Get small whole chicken
- Prepare can of pinto beans-drained
- Take can of black beans-drained
- Make ready can of sweet corn-drained
- Prepare can of green enchilada sauce
- Prepare can of diced tomatoes
- Make ready can of diced green chilies
- Get can of chicken broth
- Get taco seasoning
- Make ready Cumin, chili powder, garlic powder, onion powder
- Prepare Mexican cheese blend
This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It's fast and easy to make! You can eat this soup as-is (it's plenty filling), or load it up with your favorite toppings, taco style. I love a good Tex-Mex soup!
Instructions to make Chicken Taco Soup:
- Instead of boiling and shredding the chicken, my supermarket had whole shredded rotisserie chickens ready to go. I recommend that route.
- Put your liner in your Crockpot, I never use it without. Combine all ingredients and mix in the seasonings to your liking,
- Put the Crockpot on HIGH for 4 hours, or LOW for 8. Half way through put 1 cup of the cheese in, and sue the other to put on top when you serve it. Garnish with corn chips. Enjoy.
You can eat this soup as-is (it's plenty filling), or load it up with your favorite toppings, taco style. I love a good Tex-Mex soup! Our favorite hearty and flavorful soup recipe to enjoy during the fall season. One of my families favorite meals is taco soup. We make it at least once a month and love digging in with a big bowl of tortilla chips.
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