I love my Crock-Pot*…seriously, it is my FAVORITE kitchen tool above all other things (coming in close is my Keurig because, well…coffee). And this time of year, even in Texas, the weather is just right for some amazing Crock-Pot soups! The best thing about the Crock-Pot (in my humble opinion) is that you can set it and forget it and then-voila! You come home and dinner is ready and that mad dash in the evenings becomes more of a slow stroll. Sometimes I even forget during the course of the day that I already have something cooking and when I walk through the door and smell something amazing it seriously makes me want to cry tears of joy (okay, I’m being a little dramatic).
This recipe is one that I have made countless time, in countless variations, and it is ALWAYS a hit with the family. And, it is made of ingredients that are easy to keep on hand so you can throw it together anytime! Here is my recipe for Crock-Pot Chicken Taco Soup:
- 3-4 boneless, skinless chicken breast (I buy the big bags of frozen and use those)
- 1 can black beans
- 1 can pinto beans
- 1 can Rotel
- 1 can diced tomatoes
- 1 bag frozen corn
- ½ yellow onion-diced
- Pepper, salt and garlic salt
Dump all ingredients (except for chicken) into the pot and mix together. Place chicken breasts on top of mixture and salt and pepper them. Put on lid and cook on low for ~6-8 hours (basically the amount of time it takes for the chicken to cook).
When you take the lid off, shred the chicken breasts and mix in with the other ingredients. Add salt, pepper and garlic salt to taste.
I like to serve with shredded cheese, avocado and some diced red onion, but you could seriously add in whatever extras you want. Put a dollop of sour cream on it…add corn chips for more of a “frito pie” version. That is what makes this so awesome…the options are pretty endless!
Enjoy, my friends!
*I am in no way affiliated with or getting paid by the Crock-Pot brand…I just have one and love it (although I’m not opposed to that if they want to hit me up)! Lol!