This is a classic dump-and-set slow cooker recipe that will taste good every time. Doesn't get any easier than that, folks! This batch made a lot for the three of us and I actually put about half in a gallon ziploc bag and froze. This soup is on the thicker side so feel free to serve it with some salsa and tortilla chips for dipping. I had some leftover Grands biscuits and we all thought they went super yummy together, too. I could go for a hot bowl right now!
Chicken Taco Soup
adapted from Shugary Sweets
2 large chicken breasts
1 packet taco seasoning
1 can mexicorn, drained (or regular corn)
1 can black beans, drained and rinsed
16 oz jar picante sauce
32oz chicken stock
6oz tomato paste
4oz cream cheese
1/2 cup sour cream
Place chicken on the bottom of greased slow cooker and sprinkle with taco seasoning. Dump corn, black beans, picante sauce, chicken stock, and tomato paste on top and stir to combine. Cook on high for 3 hours. Shred chicken with fork and add cream cheese and sour cream. Give the cream cheese a few minutes to melt and stir to incorporate all ingredients. Serve with some shredded cheese on top.
Linking up to: Show and Tell, The Mommy Club, Show Off Your Stuff, This Chick Cooks, Cast Party Wednesday, Wow Me Wednesday, Sugar and Spice, Wednesday's Wowsers, Link it up Wednesday, Tastetastic Thursday, It's a Keeper Thursday, Thrifty Thursday, Somewhat Simple, Frugal Food Thursday, Full Plate Thursday, Timeout Thursday, Things I've Done Thursday, Strut Your Stuff, Link and Greet.