Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken taco soup. One of my favorites. This time, I will make it a bit unique. 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 favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Chicken Taco Soup is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken taco soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Taco Soup:
- Make ready Soup
- Get 16 oz Kidney Beans, drained
- Make ready 15 oz Black Beans, drained
- Make ready 15 oz Sweet Corn, drained
- Get 8 oz Tomato Sauce
- Prepare 20 oz Diced Tomatoes, undrained
- Take 12 oz Water
- Get 1 packages Taco Seasoning
- Make ready 3 medium Boneless, Skinless Chicken Breasts
- Prepare Toppings (Optional)
- Get 1 Shredded Mexican Cheese
- Prepare 1 Sour Cream
- Get 1 Tortilla Chips
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.
Instructions to make Chicken Taco Soup:
- Turn the crock pot on low for 6 hours or high for 4 hours.
- Drain and rinse off the kidney & black beans, put them in the cock pot with the sweet corn, tomato sauce, diced tomatoes and water.
- Add the taco seasoning and completely mix it together.
- Rinse off the chicken breasts, placing them in the crock pot. Gently push them down so they are completely covered.
- Once the chicken is done according to your crock pot settings, take it out and let it cool. Shred the chicken with 2 forks (or your hands which works easier), placing it back in the crock pot, stirring completely.
- Serve plain or top with shredded cheese, sour cream and crushed tortilla chips.
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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