Slow Cooker Chicken Taco Soup

A few weeks ago, we got together with Brad’s family for a small reunion. Brad’s sister, LeeLee who is the most amazing cook brought this yummy goodness…

boxwood clippings_slow cooker tortilla soup recipe

“This is the best meal for a crowd and a wonderful quick dish for a busy lady!” -LeeLee

You Will Need:

4-6 chicken breasts

1 large can stewed tomatoes

1 can pinto beans

2 cans kidney beans

1 can black beans

1 can corn

2-3 cans diced tomatoes

1 can diced green chilies

1 envelope taco seasoning

1 envelope of powdered hidden valley ranch dressing mix

How To Make:

Blend can of stewed tomatoes and place in crock pot with chicken breasts on low for 3-4 hours. Drain crock pot and shred the chicken. Replace the shredded chicken in crock pot and add the rest of the ingredients: Do not drain food before adding into crock pot. Let heat in crock pot for 2 hours. Garnish with grated cheese and/or sour cream.

This is so easy to make, delicious and perfect for fall football games and parties! I hope you like it as much as Brad and I do! Thanks for sharing, LeeLee!

4 Responses to “Slow Cooker Chicken Taco Soup”

  1. LB Says:

    Yum!

  2. Maureen Says:

    Are the stewed tomatoes discarded or returned to the crockpot?

  3. Emily@boxwoodclippings.com Says:

    Maureen-the stewed tomatoes can stay in the crockpot, just drain the juice.

  4. Helen Says:

    Thanks for the recipe. Now all I need is some cooler weather!