slow cooker chicken taco soup


Slow Cooker Chicken Taco Soup
makes six servings

1 cup mild salsa
1 (15 oz) can black beans
1 (15 oz) can pinto beans
1 (15 oz) can corn
1 (14.5 oz) can fire-roasted diced tomatoes
3-4 tbsp homemade taco seasoning, or store-bought
2 cups chicken broth
1 chipotle pepper in adobo sauce, scraped of seeds and chopped fine (optional)
1 lb boneless skinless chicken breasts (I even used FROZEN!)
Suggested toppings: sour cream, scallions, cheese, diced avacado, cilantro and a squeeze of lime!


1. In crock pot, pour in all ingredients, salsa through chipotle pepper, if using, and mix thoroughly.

2. Push chicken into mixture and set pot to low. Cook for 6-8 hours.

3. Remove chicken and shred or dice. Return to mixture and serve.
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