If there’s one thing I don’t like, it’s mushy food.
And sad to say it, but sometimes that’s what happens after you cook something in a slow cooker all day.
But not this recipe. Oh no. This recipe for Chicken Taco Soup is the perfect slow cook option that’s not at all mushy. This Tex Mex meal doesn’t have any weird ingredients in it, so you can most likely cook this up any time!
What Kind of Chicken Should I Use?
I used raw chicken tenderloins, but you could also use raw chicken breasts, rotisserie chicken, or even canned chicken!
What Can I Use if I Don’t Have Taco Seasoning?
Here’s an easy blend to make your own taco seasoning:
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
Slow Cooker Chicken Taco Soup
This chicken taco soup is flavorful, delicious, and perfectly cooked in a slow cooker for minimal effort.
- 2 lbs chicken tenderloins (or breast)
- 2 cups onions (diced)
- 1 15 oz can black beans (drained and rinsed)
- 1 15 oz can corn
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can tomatoes with chiles ((like Rotel))
- 1 pkg taco seasoning mix
- 1 pkg ranch dressing mix
- 1 cup chicken stock
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Put all the ingredients into your slow cooker. Cook on low for 6-8 hours or high for 4-6 hours.
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Shred the chicken and season with salt and pepper to taste.
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Top with tortilla chips, avocado, shredded cheese, sour cream, or jalapenos.
Products Used:
More Recipes You’ll Love:
Slow Cooker Beef & Butternut Squash Stew
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