Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken taco soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Heat the oil in a large Dutch oven over medium heat until shimmering.
Chicken Taco Soup is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken Taco Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook chicken taco soup using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Taco Soup:
- Take 2 lb chicken breasts (thin)
- Take 1 can Tomato soup (don't add water)
- Prepare 2 can Corn (I use fire roasted)
- Make ready 1 can Rotel (any kind)
- Make ready 1 envelope Taco Seasoning
- Prepare 1 envelope Ranch mix
- Take 24 oz Can of black beans (drained)
- Take 1/4 cup chopped onion
- Prepare Jalapenos, cheese, sour cream
Lay chicken breasts on top of the mixture, pressing down slightly just until covered by the other ingredients. In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and homemade taco seasoning. Bring to a boil and reduce to a simmer over medium heat. This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken.
Steps to make Chicken Taco Soup:
- Add canned corn (keep fluid) to crockpot
- Add everything else into crockpot except jalapenos, cheese, and sour cream. Drain black beans. Stir
- Turn crockpot on low and cook for 6-8 hours
- Once cooked shred chicken (I use a fork) then stir.
- Serve with jalapenos, cheese, and sour cream on top to your taste
Bring to a boil and reduce to a simmer over medium heat. 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!
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