Normally, when following a recipe like this 8 Can Taco Soup, I'd sneak in some fresh vegetables. But on this Monday morning, I appreciated the simplicity of this no chopping, just open some cans recipe! Although, I did make a few changes based on what was in my pantry. No running to the grocery store to prepare this meal! I used what was on-hand! Also, instead of cooking on the stove, I threw it all in the crock pot and let it cook while I was doing chores and running errands!
Crock Pot Taco Soup
- 14.5 oz. can petite diced tomatoes
- 14.5 oz. can fat free chicken broth
- 10 oz. can enchilada sauce (I used red)
- can condensed cream of chicken soup
- 1/4 cup taco seasoning
- 15.5 oz. can black beans, rinsed/drained
- 15.5 oz. can cannellini beans, rinsed/drained
- 1 1/2 cups frozen corn, thawed slightly
- 2 cups pre-cooked chicken, frozen.
- shredded cheese, sour cream, diced chilies for topping, optional
- Pour tomatoes, chicken broth, enchilada sauce and cream of chicken soup to crock pot insert and stir to combine.
- Add in taco season, stir.
- Mix in the beans, corn and chicken.
- Cover and cook on high for 2-4 hours.
This soup was delicious! I'll tell you, I was a little worried about the addition of the cream of chicken soup to this recipe. But in the end, I liked the creamy texture it brought to the soup. Also, I loved how quickly this soup cooked, only 2 1/2 hours in the crock pot! Cook on low for 4-5 hours if you have more time.
Instead of the Corn Quesadillas that I originally planned to serve with this soup, we enjoyed some leftover biscuits. I also crumbled some tortilla chips into my bowl of soup, while Joe stirred in some sour cream into his soup and topped with cheese. Mmm! So good!
Also, I think it's time for me to find a homemade taco seasoning recipe to replace my usual bulk jar of seasoning that I keep in the pantry, as this seemed a little bit too salty for me (even before adding in the crumbled tortilla chips).
I've linked this recipe to the following blog carnivals and linky parties: