Crock Pot Chicken Taco Soup

My favorite recipes are recipes that have been given to me by family, and this one is from my Aunt Margorie.  I’m not sure I’ve ever told her how often I make it or how much my family loves it. BUT WE DO! It’s my go-to comfort meal on a cold fall or winter day.

My parents and I had been on the road and we stopped to stay with my aunt and uncle for the night.  She had this warm soup ready when we got there!  Before we left I made sure to get the recipe from her and I couldn’t believe how easy it was!

Chicken Taco Soup
1 onion, chopped
1 (16 oz.) can chili beans
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) diced tomatoes with green chiles
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 5 hrs.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup and cook for 2 more hours. Top with shredded cheese, sour cream, and crushed tortilla chips if desired!

from my aunt Margorie

***My mom taught me a great trick to shredding chicken. I just removed the chicken breasts from the chili, placed in a bowl, and beat the chicken breasts with a hand mixer. It shreds it perfectly even and fine. It works great when making chicken salad!
It was so nice to come home from the game yesterday with a warm meal ready to eat. And now we will be eating leftovers all week! I love how easy crock-pot meals are. If you have any great ones, send them my way!


  1. claire September 27, 2010

    how many servings would you estimate this recipe makes?

  2. Kristy September 27, 2010

    Claire…it makes lots! I would say at least feeds 8-12 people.

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