Is soup weather ever going to stop? Is it just me or does it seem like winter this year is never going to end? I’m so ready for some sunshine and warmer weather! At least there’s one good thing about the cold rainy weather…soup! I love, love, love a hot steaming bowl of soup when the weather outside is abysmal. It’s the one bright spot during these cold dreary days that just never seem to end…sigh…
Not only is this soup PHENOMENAL, the slow cooker makes it super simple to make too. Toss the ingredients into the slow cooker in the morning before you head out the door and finish it up when you get home for one of the tastiest taco soups you will ever slurp up.
Can we give a huge shout out to the inventor the slow cooker, Irving Naxon? He invented the slow cooker and filed the patent back in the 1930’s? That man was a genius! I would love to give him a big hug to thank him and invite him over for a bowl of soup.
My slow cooker saved me many a night when I was raising my boys. My oldest son’s all time favorite meal are my Slow Cooker Chicken Tacos. We have a tradition around here; when it’s your birthday I will bake you your favorite cake (both my boys love a yellow box cake with chocolate frosting topped with loads of sprinkles on top). You also get the choice of eating out for dinner or I will make your favorite dinner. My oldest son always, always, always picked chicken tacos for his birthday dinner. Super easy to make, and super tasty to eat!
Alright, let’s make some soup! Start by placing chicken breasts in the bowl of a slow cooker. You don’t even have to thaw them. I pull them straight out of the freezer and pop them in the slow cooker and I’ve never had any problems.
Top with chopped onion, rinsed black beans, a can of diced green chilies, and a jar of salsa.
Add all the spices; ancho chili, garlic powder, chili powder, smoked paprika, chicken bouillon, and pepper.
Pour in a carton of chicken broth and stir to combine all the ingredients.
Cover and cook on low for 6-7 hours.
Remove chicken breasts from slow cooker.
Combine corn starch and water to make a slurry.
Pour cornstarch slurry into slow cooker.
Shred chicken breast meat with a fork.
Return shredded chicken to the slow cooker.
Add softened cream cheese, cheddar cheese and corn. Stir to combine.
Turn setting to high and cook for another hour until heated through and soup has thickened.
Cut a large flour tortilla into thin strips. Place tortilla strips in a large mixing bowl.
Toss tortilla strips with melted butter to coat them.
Place on a cookie sheet or Air Fryer basket and bake at 375℉ for 10-15 minutes (tossing them halfway through cooking to ensure they cook evenly) until crispy and golden brown.
To serve top each bowl with a dollop of sour cream, some of the toasted tortilla strips, sliced pickled Jalapeño peppers, and garnish with some chopped cilantro.
This is one of the tastiest slow cooker soups in my repertoire! The salsa and green chilies give it a zippy kick, and the addition of cheddar and cream cheese give this soup a velvety smooth, creamy broth. This is a hearty, belly warming soup, packed with Tex-Mex flavors that you are going to love! Give it a try, it will make these last dreary days of winter just a little more bearable.
Slow Cooker Chicken Taco Soup
Equipment
- Slow cooker
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 yellow onion, diced
- 15 oz can black beans, drained and rinsed
- 4 oz can diced green chilis
- 16 oz jar of salsa
- 32 oz carton of chicken broth
- 1 tsp ancho chili
- 1 tsp smoky paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon
- ½ tsp pepper
- salt, to taste
- ½ pkg frozen corn, thawed
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 tbsp corn starch
- ¼ cup water
Toppings:
- flour tortillas
- 1 tbsp butter, melted
- sour cream
- sliced pickled Jalapeños
- cilantro, chopped
Instructions
- Place chicken breasts in the bowl of a slow cooker.
- Top with, onion, black beans, green chilies, salsa, ancho chili, garlic powder, chili powder, smoked paprika, chicken bouillon, pepper, and chicken broth.
- Stir to combine ingredients.
- Cover and cook on low for 6-7 hours.
- Remove chicken breasts from slow cooker.
- Combine corn starch and water to make a slurry.
- Pour cornstarch slurry into slow cooker.
- Shred chicken breast meat with a fork.
- Return to the slow cooker.
- Add thawed corn, softened cream cheese, and cheddar cheese. Stir to combine.
- Turn heat to high and cook for another 1 hour until heated through and soup has thickened.
- Cut a large flour tortilla into thin strips.
- Place tortilla strips in a large mixing bowl.
- Toss tortilla strips with melted butter to coat them.
- Place on a cookie sheet and bake at 375℉ for 10-15 minutes or until crispy and golden brown.
- To serve top each bowl with a dollop of sour cream, tortilla strips, pickled sliced Jalapeño peppers and chopped cilantro.
Did You Make This?
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