Taco Soup Recipe
I never thought I would be sharing because for the longest time I never even liked it! But I have changed my tune since making this exact recipe and I’m thrilled to share it with you all!
This is the perfect dinner for when you have a limited amount of time to dedicate to dinner. Toss everything into your crockpot, set it and walk away! When it’s time for dinner, remove the chicken and shred in a bowl, throw back in the pot and stir it around and then serve with your favorite taco toppings.
A ZERO Smart Point dinner? Sign me up!
My favorite is plain greek yogurt (because this is 0 Smart Points with Weight Watchers) but this is also a great substitute for sour cream. My husband and both my boys love theirs with sour cream! Don’t tell my 4 year old, but he’s definitely had his with plain yogurt 😉 My husband loves to add sliced avocado, shredded cheese and tortilla chips and my oldest son..well, I’m just lucky he eats the soup at all as he claims to be allergic to anything with taco in the name.
Enough chit-chat..let’s get to the recipe! 😉
Chicken Taco Soup
This is one of my very favorite recipes. I love being able to simply toss everything into my slow cooker and coming back a few hours later to a delicious meal.
- 1.5 tsp garlic powder
- 1 tsp ground cumin
- 4 cubes chicken bouillon
- 1 tbsp onion powder or 1 small onion, finely diced
- 24 oz tomato sauce, canned
- 3 15 oz diced tomatoes, pureed
- 12 oz beer budweiser select is my preferred for this recipe
- 2.5 oz taco seasoning (from this site) or 2 packets of store bought taco seasoning
- 16 oz chili beans do not drain
- 30 oz black beans do not drain
- 24 oz frozen corn canned corn can be used, see notes below
- 2 chicken breasts, raw
Add tomato sauce, pureed diced tomatoes, beer, chicken bouillon cubes, diced onion, if using to slow cooker.
Add taco seasoning, garlic and onion powder to slow cooker, stirring to combine
Add frozen corn, chili beans, black beans to the slow cooker followed by the bottle of beer. Stir slowly to combine
Place the chicken breasts on top, put the lid on and cook on high for 4-5 hours.
Carefully remove chicken breasts and place in a separate bowl to shred before adding back to the slow cooker.
Serve with sour cream (or plain greek yogurt for a healthier option!), thin sliced avocado, shredded cheese and tortilla chips.
To use canned corn in place of frozen, once you've removed your chicken to shred it, add the canned corn (drained) and place the lid on the slow cooker while you shred your chicken. After adding the chicken, stir to combine thoroughly.