I have never been a fan of taco soup, until now! I had a friend share this recipe with me and the whole family LOVES it! I think it something to do with Hormel Chili in it, our favorite canned chili. I usually have to double it for my family of six, giving me a little bit of leftovers for lunches the following day. The recipe comes from here. It calls for chicken, but I have left that out and just added an extra can of black beans when I make this. Doing it this way also makes for a quick prep time if you want to do it on the stove top.
Slow Cooker Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans (I use Hormel Chili with beans)
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 C Beef Broth
1 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts (I make it without the chicken and add one more can of black beans.)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
fresh lime juice (optional)
1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup and shred. Stir the shredded chicken back into the soup. Serve topped with shredded Cheddar cheese, sour cream, and crushed tortilla chips cilantro, and lime juice, if desired.