Receta Crock Pot Taco Soup
Crock Pot Taco Soup
Taco Soup is one of my favorite soups. It's such a delicious and flavorful soup, but also it's so simple to make! What I love the most is how easily you can switch up the ingredients based on what you have in your pantry, something I had to do this morning when I threw this soup together.
Crock Pot Taco Soup
Ingredients:
- 14.5 oz. can petite diced tomatoes
- 14.5 oz. can fat free chicken broth
- 10 oz. can enchilada sauce (I used red)
- can condensed cream of chicken soup
- 1/4 cup taco seasoning
- 15.5 oz. can black beans, rinsed/drained
- 15.5 oz. can cannellini beans, rinsed/drained
- 1 1/2 cups frozen corn, thawed slightly
2 cups pre-cooked chicken, frozen.
shredded cheese, sour cream, diced chilies for topping, optional
Directions:
Pour tomatoes, chicken broth, enchilada sauce and cream of chicken soup to crock pot insert and stir to combine.
Add in taco season, stir.
Mix in the beans, corn and chicken.
Cover and cook on high for 2-4 hours.
This soup was delicious! I'll tell you, I was a little worried about the addition of the cream of chicken soup to this recipe. But in the end, I liked the creamy texture it brought to the soup. Also, I loved how quickly this soup cooked, only 2 1/2 hours in the crock pot! Cook on low for 4-5 hours if you have more time.
Instead of the Corn Quesadillas that I originally planned to serve with this soup, we enjoyed some leftover biscuits. I also crumbled some tortilla chips into my bowl of soup, while Joe stirred in some sour cream into his soup and topped with cheese. Mmm! So good!
Also, I think it's time for me to find a homemade taco seasoning recipe to replace my usual bulk jar of seasoning that I keep in the pantry, as this seemed a little bit too salty for me (even before adding in the crumbled tortilla chips).
I've linked this recipe to the following blog carnivals and linky parties: