Chicken Taco Soup
"This recipe is so easy and so good. It's become one of my favorite soups. In the prep time I didn't count the time it takes to cook and dice the chicken because you can either use cooked chicken that's already been diced for you or you can cook it and dice it yourself. I usually use about three chicken breasts."
- Ready In:
- 10hrs 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 1⁄2 cups cooked chicken, diced (feel free to add more)
- 1 (14 ounce) can chicken broth
- 1 (10 ounce) can rotel tomatoes and green chilies
- 1 (4 1/2 ounce) can chopped green chilies
- 1 (11 ounce) can corn and bell peppers (Mexicorn)
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (1 ounce) envelope taco seasoning
directions
- Combine all ingredients in a crock pot and cook on low for 10 to 12 hours.
- Can also be made on the stovetop.
- Serve with sour cream and nacho chips (optional).
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