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
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
- 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.
- 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.
- 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.
- Serve in soup bowls and top with shredded cheese and tortilla strips.
- Slices of avocado
- Sour cream