Easy to make taco soup
Life has been busy this past month. To celebrate getting ‘back to normal’ I made a delicious taco soup recipe that my dear friend Melissa first shared with me. It was delicious! And even better – baby didn’t seem to mind the green peppers, onions, and spices. (Psst – that means I had two bowls!)
If you love tacos. If you love soup. If you love throwing ingredients into a crockpot and leaving it all day – you’ve gotta try this.
If you love tacos. . .if you love soup. . .if you love throwing ingredients into a crockpot and leaving it all day. . .you’ll love this Gluten-Free Taco Soup.
- 1 pound boneless skinless chicken breast cooked and shredded
- 16 ounces salsa
- 14 ounces whole kernel corn drained
- 2 cups soaked and cooked black beans (or 14 oz. can, rinsed and drained)
- 2 cups soaked and cooked kidney beans (or 14 oz. can, rinsed and drained)
- 6 ounces tomato paste
- 1 quart chicken stock
- 28 ounces diced tomatoes
- 1/2 cup onions diced
- 1/2 cup red or green peppers diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 2 Tablespoons taco seasoning
- 8 ounces sour cream optional
-
Throw everything but the sour cream in a crockpot. (I use a 6 qt. crockpot and this recipe nearly fills it.) Turn it on low for about 3 hours.
-
If you choose to, add the sour cream about 30 min. before you want to serve it and stir well. Keep soup on low for another 30 min. or until it is fully heated.
-
Serve with extra sour cream and tortilla chips if desired.
Garlicky Baked Butternut Squash
Yum, I bet this would be a tasty soup! Thanks so much for sharing with Sunday Night Soup Night, look forward to seeing you again soon!
This looks like such a cozy meal- I’m ready to sit at your table and eat a bowl right now! 🙂 I am bookmarking this to try soon as I’ve been looking for more do-able crock pot recipes. Blessings to you!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
This soup was tasty, thanks for the recipe. However, I think by soaked beans you meant soaked and cooked beans. Mine took over 7 hours for my beans to soften up after I soaked them overnight ( : If you are just using canned beans this soup will heat up in 3 hours no problem, but with soaked beans it takes at least double the time.
Sarah, thanks for noticing that and for taking the time to come back and comment. Yes, I meant soaked and cooked beans – I’ve updated the recipe. Sorry you had to be the guinea pig!
My family loves tacos and soup so I am quite excited to try this recipe. It looks absolutely scrumptious. Thank you so much for sharing this great recipe on Allergy-Free Wednesdays!
I have two little girls – 1 and 3. They always seem to start breaking down around the time that I need to be making dinner so I have been searching for slow cooker meals to try. We are a vegan family and it has been difficult to find really good slow cooker recipes. They’re often quite boring. Well, this was so good! I was a little dubious, but I am so glad that I gave this a try. I changed a few things by using fresh diced tomatoes instead of canned, frozen corn, homemade veggie broth, a meat substitute, and a homemade cashew sour cream. We topped ours with baked tortilla chips and fresh avocado. I seriously can’t wait to have the leftovers for lunch tomorrow. Thank you!
Can’t wait to try this.