Apr 292016


Slow Cooker Chicken Taco Soup
1-2 boneless, skinless chicken breasts
1 8 oz. can tomato sauce
1 28 oz. can Rotel (diced tomatoes & green chilies)
1 can kidney beans
1 can black beans
1 can corn
1 medium white onion, chopped
1 package taco seasoning

Combine all ingredients except chicken in slow cooker and stir.
Place chicken breasts on top.
Cover and cook on low for 6-8 hours.
Prior to serving, remove chicken breasts, shred them, and return to soup.
Garnish with low-fat sour cream & shredded cheese, avocado, cilantro, etc.
Serve with warm corn tortillas.

Oh boy did I adapt this recipe!
1. I used 3 large breasts.
2. I left out the can of tomato sauce and the onion.
3. I added a package of ranch dressing mix.
4. I used two cans each instead of one of the 3 beans and the corn.
5. I used 2 taco seasoning mixes.

When it was time to take the chicken breasts out and shred them, I took half the soup (no chicken) out of the slow cooker and put it in a container to freeze.

I garnished with sour cream, chopped onion, shredded mild cheddar cheese.

When I want it for dinner again I’ll take it out to to thaw, add a pound of browned ground chuck and reheat it.


This was really good, lots of taco flavor and the ratio of the ingredients was perfect. I was going to eat a hard crusty bread with it but we had some left over cornbread from the night before and Anthony said he was going to eat that instead. So I did too, not sure I’d like it with the soup. I shouldn’t have worried, they were really good together. Anthony buttered his and then crumbled it up in his bowl. I just ate mine buttered, but did occasionally dip it in the soupy goodness.

This got a thumbs up from both of us.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads


Hosted @ Kahakai Kitchen

  17 Responses to “Slow Cooker Chicken Taco Soup”

  1. I don’t use my slow cooker nearly enough. This looks easy and sounds delicious!

  2. Printing this one! I love a slow cooker meal, it’s so easy. I like the idea of the cornbread for this one.

  3. I love a good slow cooker soup–the aroma while it’s cooking away and the big “reward” when you are done and can sit and enjoy it. Love the taco flavors and how hearty and homey this one is.

    Thanks for sharing it with Souper Sundays this week! Looking forward to having you link up. 😉

    • I love the idea of Souper Sundays. I hope to link up every week.

      • Love to have you any time! Just wanted to check if you wanted to link up to this week’s post (Sun 4/24) if so, there’s about 3 hours left on that linky, or on the coming weeks post that will be up in 3-4 hours with next weeks link? Either is fine, up to you. I just noticed you were not on this week’s and wanted to check. Mahalo!

  4. The soup sounds tasty and delicious! Love using my crock pot. Thanks for the recipe. I like how you adapted it.

  5. This sounds like a good one for my crock pot, and a cool evening. Very yummy!

  6. I’d like this one! Cheers from Carole’s Chatter!

  7. I love easy mexican dishes made with chicken – and the ability to cook this in the crock pot makes it doubly good 🙂

  8. Yum! I’m all for anything that uses a crockpot and this sounds really good and nice and simple. We’ve also become addicted to the cheese dip where you mix Rotel and Velveeta so I’ve started buying Rotel in bulk. I always have almost all of the ingredients. Thanks for sharing!

  9. Perfect for when I don’t want to heat up the kitchen. I like the idea of making extra freezing it. Very smart!

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