This Slow Cooker Chicken Taco Soup was our cozy fall night in on Friday evening.
In my crazy teacher mind I have come up with an analogy for being the seasonal cook that I am… GRILL is to SUMMER as SLOW COOKER is to FALL 🙂
My slow cooker collects dust in the cabinet all summer and pretty much never leaves my counter all fall.
And my parents even got to come over and enjoy it with us.
Click the picture to buy from Amazon, this is the one I have and love!
How to make Slow Cooker Chicken Tortilla Soup
I made this soup the evening before and kept it in the fridge overnight.
That way in the morning before work, all I had to do was transfer it from the fridge to the counter and turn it on low.
It starts with some chicken breasts, taco seasoning, and a packet of dry ranch seasoning.
Then lots more yumminess like a jar of salsa, corn, black beans, garlic, a diced onion, and some kosher salt and pepper.
Top it all off with some chicken broth and that’s it.
Six to eight hours cooking low and slow will make the chicken super tender and bring all the flavors together.
Shred the chicken with two forks right in the slow cooker.
The soup will look very thin until all the chicken is shredded.
Don’t worry…just keep shredding.
Then add a block of cream cheese and let it go for another 30 minutes in the slow cooker.
Stir it all together and taste for seasoning.
Miraculously mine was absolutely perfect.
But most times I need to add a little more kosher salt and pepper for it to be just right.
Serve Slow Cooker Chicken Taco Soup topped with some shredded cheese, cilantro, and Fritos.
I mean, the Fritos are quite possibly the best soup or chili topping ever 🙂
UPDATE: This soup is now officially AWARD WINNING!!! 🙂
I made it for my school’s chili and soup cook off and won this pretty sweet medal! Who says dreams don’t come true 😉
If you like Slow Cooker Chicken Taco Soup, you might also like…
Slow Cooker Chicken Taco Soup
An easy to make and very addicting soup in the slow cooker
- 1 1/2 pounds chicken breasts
- 1 onion diced
- 1 Tbsp garlic paste or minced garlic
- 1 15 oz can corn drained
- 1 15 oz can black beans drained and rinsed
- 1 15 oz jar salsa
- 1 packet taco seasoning
- 1 packet dry ranch seasoning
- 4 cups chicken broth
- kosher salt, pepper
- 8 oz cream cheese
- Optional toppings: cheese, Fritos and cilantro
Place the chicken in the slow cooker. Add the diced onion, garlic, corn, black beans, salsa, taco seasoning, dry ranch seasoning, chicken broth, kosher salt, and pepper. Stir until evenly mixed.
Turn the slow cooker on low for 6 to 8 hours.
Using two forks, shred the chicken right in the slow cooker. Add the cream cheese and let it cook on low 30 more minutes.
Stir until the cream cheese is melted and evenly mixed. Taste for seasoning and add more kosher salt and pepper if needed.
Top the soup with cheese, Fritos, and cilantro if desired.