May Slow Cooker Chicken Taco Soup

May 18
Erica Lowry Lewis

Slow Cooker Chicken Taco Soup:

1 onion, chopped
 1 can chili beans
 1 can black beans
 1 can whole kernel corn
 1 can tomato sauce
 1 can chicken broth
 2 cans diced tomatoes with green chilies
 1 package taco seasoning
 3 whole skinless, boneless chicken breasts
 shredded Cheddar cheese (optional)
 sour cream (optional)
 crushed tortilla chips (optional)

Set slow cooker for low heat, cover, and cook for 5 hours.
 Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

April Taco Soup

April 13
Caley Shannon

Hi Ladies! I plan to make a taco soup but am not sure what type of container to freeze it in. I've never frozen soups before. Any suggestions???

Besides these ingredients, it's suggested to serve it with corn chips, cheddar cheese, and a dollop of sour cream on top. Yum!

• 1 pound ground beef
 • 1 onion, chopped
 • 1 (16 ounce) can chili beans, with liquid
 • 1 (15 ounce) can black beans with liquid
 • 1 (15 ounce) can whole kernel corn, with liquid
 • 1 (8 ounce) can tomato sauce
 • 2 cups water
 • 2 (14.5 ounce) cans peeled and diced tomatoes
 • 1 (4 ounce) can diced green chile peppers
 • 1 (1.25 ounce) package taco seasoning mix

 Slow Cooker Bajio Chicken

Ingredients

1. 5 chicken breasts
2. 1/2 cup salsa
3. 1 Tbsp cumin
4. 1/2 cup brown sugar (more to taste)
5. 1 4 oz. can diced green chilies
6. 6 oz. Sprite (1/2 can)

Directions

1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
2. Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
3. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

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