Easy Slow Cooker Chicken Taco Soup simple

Easy Slow Cooker Chicken Taco Soup simple to make, it's also a family favorite!

Author: Kristine

Recipe type: Slow Cooker, Dinner

Serves: 6

Ingredients

·         1 cup mild salsa

·         1 (15 ounce) can black beans, rinsed and drained

·         1 (15 ounce) can pinto beans, rinsed and drained

·         15 ounce can corn, drained

·         14.5 ounce can petite diced tomatoes

·         3 tablespoons homemade taco seasoning (or store-bought)

·         2 cups low sodium chicken broth

·         1 pound boneless skinless chicken breasts

·         Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

Directions

1.      Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.

2.      Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.

3.      Serve with toppings as desired.

Freezer to Slow Cooker Directions:
1. Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.
2. Thaw the bag (either 24 hours in refrigerator or in a bowl of water).
3. Transfer bag contents to slow cooker, add the broth and cook according to directions above.

Source  https://kristineskitchenblog.com

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