Crockpot recipes are the best when you can simply dump and walk away! Short of chopping an onion, this recipe couldn't be more set-it-and-forget-it. And even more welcomed after a long, hard day.
It's creamy and spicy with all the classic ingredients typically found wedged in a taco shell. And while the slow-simmered chicken, beans and corn are tasty as is, the soup is even better loaded up with fresh veg, sharp cheese, and tangy sour cream. Dress it up however you fancy!
Crockpot Taco Soup
Ingredients
For the soup
· 2 boneless, skinless chicken breasts
· 12oz frozen corn
· 15oz can black beans, rinsed and drained
· 16oz medium salsa
· 1 medium onion, diced
· 2 garlic cloves, minced
· 2oz cream cheese, cubed
· 4 cups chicken stock
· 1 tsp salt
· ½ tsp black pepper
· 2 tsp chili powder
· 1 tsp cumin
· ½ tsp garlic powder
For the toppings
· 1 tomato, diced
· 1 avocado, diced
· 4 scallions, sliced thin
· ¼ cup cilantro, chopped
· 1 cup sharp cheddar cheese, shredded
· 4 tbsp sour cream
· 1 cup corn chips, crushed
· Hot sauce to taste
For the soup… add all ingredients to the bowl of a crockpot. Stir to combine. Cook on high for 4 hours. Remove the chicken from the soup. Chop the chicken into small, bite-sized pieces and return to the pot. Keep warm until ready to serve.
Ladle soup into bowls and top as desired.
Serves 4
Gluten Free Friendly!
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