Think Tasty Sign Up

Crockpot Chicken Taco Soup

by Michele Pesula Kuegler | January 13th, 2017 | Healthy Cooking, Recipes, Soups & Stews
FacebookTwitterPinterestLinkedIn

crockpot-chicken-taco-soupAs I was nearing the end of this crockpot series I was beginning to draw a blank on new ideas. Then I took a deep breath and considered all of the options out there. I mean, there are entire blogs built around crockpot cooking, I couldn’t possibly be out of ideas. After accepting that I didn’t have to create some outrageous recipe, I was able to focus on soups.

Soup is a favorite dish of mine in winter, especially when I can prepare it in a crockpot. Put all of the ingredients into the slow cooker in the morning, return to a wonderful smelling home in the evening. And if it one of those days where my schedule is divided, the soup can be started in the early afternoon and still be ready for dinner that night.

As I was considering different flavor profiles for this soup, I also considered who my fellow diners would be that evening. With winter break nearing its end, there’d be only three of us for dinner: my daughter, husband, and me. Tex-Mex dishes are a winner in our group, and there began my inspiration. A lot of other recipes include black or kidney beans in the recipe, but I didn’t for two reasons. First, my husband isn’t a fan of legumes. Second, I put a decent amount of chicken in the soup; adding beans would make it really heavy for a soup that is supposed to be healthy.

Like many of the dishes I make, this recipe can be adapted to each diner’s palate. I served it with a handful of accoutrements: avocado, sour cream, cheddar cheese, tortilla chips, and hot sauce. Simply serve the soup, and let your diners individualize it.

Crockpot Chicken Taco Soup

Yields 4
A healthy chicken soup with the flavors of a taco


Print

Cook Time
8 hr

Total Time
8 hr

Cook Time
8 hr

Total Time
8 hr

Ingredients
  1. 1-1/2 lbs. chicken breast, diced
  2. 3 cups chicken broth
  3. 14.5 oz. can diced tomatoes
  4. 3.5 oz can diced chiles
  5. 1 tsp. cumin
  6. 1 tsp. dried cilantro
  7. 1 cup frozen whole kernel corn
  8. Garnishes: sour cream, shredded cheddar cheese, avocado slices, tortilla chips, hot sauce*
Instructions
  1. Combine chicken, broth, tomatoes, chiles, cumin, and cilantro in a 5 quart crockpot.
  2. Cook on low for 7 hours.
  3. Add corn, and cook for another hour.
  4. Serve with garnishes
Notes
  1. Garnishes are optional and can be varied to meet your diners’ preferences.
Think Tasty http://www.thinktasty.com/

FacebookTwitterPinterestLinkedIn
Comments on Crockpot Chicken Taco Soup

ThinkTasty.com

PeKuPublications.com