SLOW COOKER CHICKEN TACO SOUP
When you have to run out the door and only have 15 minutes to prepare dinner, Slow Cooker Chicken Taco Soup will save your dinner!
Servings: 8 servings
Ingredients
- 1 cup mild salsa
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces pinto beans, drained and rinsed
- 1 can 15 ounces corn, drained
- 1 can 15 ounces petite diced tomatoes
- 3 tablespoons taco seasoning
- 2 cups chicken broth
- 1 pound boneless skinless chicken breasts
- Topping suggesions: cilantro sour cream, shredded cheese, avocado, green onion, tortilla chips
Instructions
- To the slow cooker, stir together the salsa, beans, corn, tomatoes, seasoning and broth. Nestle in the chicken breasts, ensuring the breasts are entirely covered.
- Cook on low for 6 hours. Remove the chicken and shred with two forks. Stir the shredded chicken back into the slow cooker.
- Serve hot with suggested toppings.