IGF March - 5 - 2014 RecipesADD COMMENTS

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


Optional Toppings:

shredded cheddar cheese

sour cream

crushed tortilla chips



  1. 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.
  2. Using a slotted spoon, remove any congealed chicken fat, then stir to shred chicken . Serve with toppings of your choice.

Leave a Reply

This site is protected by Comment SPAM Wiper.