Wednesday, May 16, 2012

Crockpot Chicken Taco Soup



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.



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4 comments:

  1. Sounds delicious! I make a chicken enchilada soup that seems similar, but I'd love to give this a try! Found your blog at the "show off your stuff" party. New Follower! Check out my site if you'd like!

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  2. I'm always on the lookout for a good crockpot recipe. This one looks delicious. Thank you for sharing it.

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  3. I made this today and it was yummy. Thanks!

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  4. Made this today and it was very good. I did however use less cream cheese and sour cream (actually might not need these two at all, it was great without when I tasted.) Also, I used 2 cans of Cuban style beans to add spice. :)

    Smells like fall- thanks for posting!

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