Slow-cooker season is here! If you don’t already own a slow cooker, I suggest you add one to your Christmas list immediately. The empowerment I feel when I come home to the fragrant smell of a warm, ready-to-eat meal after a long day at work is a feeling that can’t be beat. So go get a slow cooker and christen it with this recipe for ridiculously easy Mexican chicken soup.
If you own a slow cooker, you’ve likely already made this, and you’ll understand why I needed to share it in the off-chance someone hasn’t. The 3,800+ outstanding All Recipes reviews on what’s better known as a recipe for “Chicken Taco Soup” should speak for themselves, but let me tell you about it anyway.
The cast of characters: chicken breasts, onion, canned chili beans, black bean, corn, diced tomatoes with green chiles, tomato sauce, low-sodium chicken broth, and taco seasoning. And guess what. Give your salt and pepper a rest. No additional seasoning needed.
The original recipe calls for three chicken breasts, but after making this many times, Brian and I have decided that from now on we’ll only be using two. We prefer a slightly higher soup-to-chicken ratio, but if you prefer a thicker chili texture, go with three. You can’t go wrong either way.
The chopping of the onion is the most labor-intensive part of this whole thing. How great is that? My favorite part: the opening of the many cans.
Dump everything in the slow cooker, set it to low, and go about your day.
Come back to it about 5 hours later, remove the chicken breasts, shred them apart with two forks, and throw the shredded chicken back into the pot to cook some more. The many hours of cooking and simmering make for a really flavorful soup. Serve it with shredded cheese, sour cream, tortilla chips and you have yourself a hearty winter meal.
Soup counts as a thirst-quencher, right? I need it to, because there are plenty more soup recipes where this one came from. You’re sure to see more as I keep up with the good ol’ Thirsty Thursday routine.
- 1 white onion, chopped
- 1 16-oz. can chili beans in mexican sauce
- 1 15-oz. can black beans
- 1 15-oz. can whole kernel corn, drained
- 1 8-oz. can tomato sauce
- 1 15-oz. can low-sodium chicken broth
- 2 10-oz. cans diced tomatoes with green chilies, undrained
- 1 packet taco seasoning
- 3 or 2 whole skinless, boneless chicken breasts
- shredded cheddar cheese (optional)
- sour cream (optional)
- Place chopped onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.
- Add chicken breast, making sure they're covered by the other ingredients.
- Set slow cooker on low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and place on a plate. Using a two fork, shred the chicken to your liking and add it back into the soup.
- Continue cooking for 2 hours.
- Serve topped with shredded cheese, a dollop of sour cream, or enjoy as is.
- This recipe is very forgiving. So don't obsess over the 5 hours if you work 9 to 5 like most people. It doesn't hurt the soup one bit if you cook it a few hours longer.