Title: Slow Cooker: Easy Taco Soup
Yield: 8 servings
Cooking time: 7 hours
Preparation time: 15 minutes
Category: Soup
Cuisine: Mexican
Rating: 4.5/5 stars
Source: Spark Recipes
Original Page from recipes.sparkpeople.comIngredients
- 1 lb FROZEN Chicken Breast
- 1 Can Bush's Great Northern Beans (undrained)
- 2 Cans Black Beans (undrained)
- 1 Can Green Giant White Corn (undrained)
- 1 Packet Taco Seasoning
- 1 Packet Hidden Valley Ranch Dip Mix. (powder)
- 1 Can Diced Tomatoes w/ Green Chiles (undrained)
- 2 cloves garlic
- 1/2 tsp Cumin
- Shredded Mexican Blend Cheese
- Sour cream (optional)
Instructions
Do not defrost chicken. Add the chicken to the crock pot first, on the bottom, closest to the heating element.
Add remaining ingredients. Do not drain any of the cans.
Mix well.
Cook for 1 hour on high, 6 on low. Or 8 hours on low.
Once it's done cooking, use a fork to shred up the chicken while still in the pot!
Notes
This is a bit salty. Maybe only adding half of the Ranch Mix and/or part of the Taco Seasoning (tho that might possibly be at the expense of flavor).