It was a cool rainy day here in Minnesota the other day. On cool days nothing beats a nice warm bowl of homemade crock pot chicken taco soup! I love the fall, I think I’ve mentioned that before 🙂 I also love my crock pot. I do tons of crock pot meals. It’s so easy to throw everything in before heading out to work in the morning and have it all ready when I get home. It makes dinner time a breeze. Plus, it leaves the house smelling really good. This is one of our favorite soups. It’s super easy and has tons of flavor. I make this one often during the fall and winter seasons. Here’s my crock pot chicken taco soup recipe.
Cooking times will vary depending on your crock pot. I just leave mine to cook all day on low while I’m at work. It’s in there for about 8 1/2 hours. It turns out perfect every time!
If you make it, I’d love to know what you think. Drop a line below or let me know one of your go to soups.
Notes
Top each individual bowl with shredded cheese and sour cream. Eat with tortilla chips.
Ingredients
- 1 onion diced
- 1 – 15 ounce can chili beans (make sure it’s gluten free! I use Bush’s)
- 1 – 15 ounce can black beans
- 1 can of corn
- 2 – 10 ounce cans of rotel
- 8 ounce Ortega taco sauce (or any gluten free brand)
- 1 package Ortega taco seasoning (or any gluten free brand)
- 20 ounce bottle of ginger ale
- 3 boneless skinless chicken breasts
Instructions
- Mix all ingredients in the crock pot.
- Take the chicken breast and push them down into the liquid.
- Cook on low for 6-8 hours.
- Take the chicken out and shred it.
- Add chicken back to crockpot and stir.
