Description
A comforting and hearty chicken taco soup made in a crock pot, perfect for a cozy meal.
Ingredients
Scale
- 4 cups cooked rotisserie chicken meat, roughly chopped
- 2 (10 ounce) cans Rotel
- 32 ounce container chicken broth (can use low or no sodium)
- 1 ounce packet taco seasoning (or fajita seasoning)
- ½ teaspoon chili powder (optional)
- 2 teaspoons minced garlic
- 15 ounce can corn, drained
- 15 ounce can black beans, drained and rinsed
- 12–14 ounce bag frozen diced onions and peppers (optional)
- crunchy tortilla strips
- shredded cheese
- sour cream
Instructions
- Add 4 cups cooked rotisserie chicken meat, roughly chopped, 2 (10 ounce) cans Rotel, 32 ounce container chicken broth, 1 ounce packet taco seasoning, ½ teaspoon chili powder (if using), 2 teaspoons minced garlic, 15 ounce can corn, drained, 15 ounce can black beans, drained and rinsed and 12-14 ounce bag frozen diced onions and peppers (if using) to a 5-6 quart crock pot. Stir.
- Cover and cook for 2-2 1/2 hours or until everything is warm and bubbly.
- Stir to combine before serving. Top each serving with a dollop of sour cream, some shredded cheese and a sprinkling of crunchy tortilla strips.
Notes
- This soup is versatile; feel free to adjust the ingredients based on your preference.
- Serve with tortilla chips for added crunch.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg