Crock Pot Chicken Taco Soup Recipes

CROCK POT CHICKEN TACO SOUP

Steps:

• Put everything in crockpot in order listed.
• Do NOT rinse or drain beans.
• DO NOT STIR.
• Cook on low for 6 to 8 hours.
• Take chicken out and shred with two forks.
• Put chicken back in, stir, and eat.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

SLOW COOKER CREAMY CHICKEN TACO SOUP

Steps:

• Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
• Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
• Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

SLOW-COOKER CHICKEN TACO SOUP

Steps:

• In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
• While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
• When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

CROCK POT CHICKEN TACO CORN SOUP

Steps:

• Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth.
• Cut chicken breasts into three pieces.
• Dump everything into the crock pot for 4-6 hours or until chicken is ready.
• When chicken is tender, shred with two forks.
• Dump frozen corn into pot, heat for one hour.
• Serve with Cheddar Cheese and/or sour cream on top, if desired.