This Taco Soup is one of my favorites because not only is it a crowd pleaser, it is easy on the budget, and easy to make. It doesn't get much easier than dumping all the ingredients in a crock pot and returning a few hours later! This recipe is also super versatile. I like to alternate between using canned chicken and browned ground beef, and I have even made it vegetarian by adding extra beans and omitting the meat all together. I like to switch up what type of beans I use as well including, kidney beans, pinto beans, and black beans. No matter how I alter this recipe, it seems to turn out great! It is a very forgiving recipe, so if you have an idea, run with it. I like to double the batch, eat some for dinner, and freeze the rest. Find out How to Freeze Soup here.
- Gather all ingredients, I only had one can of corn and the recipe calls for two, but it turned out fine with only one.
- Open all cans (except the chicken) and dump them in juices and all!
- Add in the taco seasoning.
- Drain the canned chicken before adding it to the crock pot.
- Give the soup a good stir.
- Let cook in crock pot for 2-3 hours on high.
- Serve hot.
- This soup can also be garnished with tortilla chips, sour cream (or plain yogurt), and shredded cheddar cheese.
- Mix it all up, and YUM! This is my favorite way to eat it. Enjoy!
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Originally posted on August 18, 2016
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