I’ve found my favorite Taco Soup recipe, and not just because it is a very simple Crock-Pot recipe, but mostly because the flavor is out of this world. Some of my kids tend to balk at soup, but even my soup-picky kid liked this one.
This soup is dairy (casein) free as well as long as you use dairy-free toppings.
1 (16 oz) can chili beans, rinsed
1 (16 oz) can black beans, rinsed
1 (15 oz) can whole kernel corn, drained
1 (16 oz) bottle salsa (check for gluten-free)
1 (15 oz) can tomato sauce
7 oz chicken broth
1 (4 oz) can diced green chilies
3 tablespoons Homemade Taco Seasoning
3 skinless, boneless chicken breasts
shredded cheddar cheese
crushed tortilla chips
- Place all but the topping ingredients in slow cooker (crock-pot) with the chicken breasts on top, and cook on low for 7 hours, don’t stir.
- Using a slotted spoon, remove any congealed chicken fat, then stir to shred chicken . Serve with toppings of your choice.