Mexican food in just about any form is always high on my list of comfort foods. So when I found this recipe a couple of months ago, I made it for my family that very night.

It’s as good as it looks… gorgeous… full of flavor… very satisfying… and completely filling. It’s also super simple to make.

Just a few minutes of prep and you’ll have a hearty dinner everyone will love.

Try it yourself and then come back to leave your comments. I’ll wait right here!

Southwest Chicken Taco Soup

Ingredients

1 yellow onion, finely chopped and sauteed
1-16 ounce can chili beans
1-16 ounce can black beans, drained and rinsed
1-15 ounce can whole kernel corn, drained
1-16 ounce can diced tomatoes
1-8 ounce can El Pato tomato sauce (red can)
1-4 ounce can diced green chiles
1 package taco seasoning
3 whole skinless, boneless chicken breasts

Directions

1. In a slow cooker, add sauteed onion, chili beans, black beans, corn, diced tomatoes, tomato sauce, green chiles and taco seasoning. Stir the ingredients until they’re mixed together.
2. Add the chicken breasts on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low. If your chicken is frozen, cook 4-5 hours on low.
3. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can leave the mixture in the slow cooker for another 1-2 hours if you would like, but it isn’t necessary.
4. Serve in soup bowls and top with shredded cheese and tortilla strips.

Other toppings

• Slices of avocado
• Sour cream