This is my favorite crock pot soup recipe. I've adapted it from http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx. When I make this for company, I like to set out an array of toppings for the soup, such as sour cream, shredded cheddar cheese, chopped cilantro, lime wedges, salsa, etc.
Crock Pot Chicken Taco Soup
1 onion, chopped
2 Tbsp. minced garlic
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (12 fluid ounce) bottle Corona beer, or other light beer
2 (14 ounce) cans diced tomatoes, undrained
1 cup salsa
2 Tbsp. lime juice
1 (1.25 ounce) package taco seasoning
1 (1.25 ounce) package taco seasoning
2 tsp. cumin
3 whole skinless, boneless chicken breasts
DIRECTIONS:
Place the onion, minced garlic, kidney beans, black beans, corn, beer, diced tomatoes, salsa, and lime juice in a slow cooker. Add taco seasoning and cumin, stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set crock pot on low heat, cover, and cook for 6-8 hours. Using two forks, shred chicken breasts and return to crock pot. Stir soup, and add salt and pepper, if needed. Serve soup warm with "mix-ins." Serves 6-8.
3 whole skinless, boneless chicken breasts
DIRECTIONS:
Place the onion, minced garlic, kidney beans, black beans, corn, beer, diced tomatoes, salsa, and lime juice in a slow cooker. Add taco seasoning and cumin, stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set crock pot on low heat, cover, and cook for 6-8 hours. Using two forks, shred chicken breasts and return to crock pot. Stir soup, and add salt and pepper, if needed. Serve soup warm with "mix-ins." Serves 6-8.
Mix in ideas:
- salsa
- sour crean
- shredded cheddar cheese
- chopped cilantro
- sliced olives
- tortilla or corn chips
- lime wedges
- avocado slices or gucamole
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