Crock Pot Taco Soup

Taco Soup is one of my favorite soups.  It's such a delicious and flavorful soup, but also it's so simple to make!  What I love the most is how easily you can switch up the ingredients based on what you have in your pantry, something I had to do this morning when I threw this soup together.

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 

Ingredients: 

• 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  

Directions: 

• 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:

• Delicious Dishes hosted by Pocket Change Gourmet
• Open Call Tuesday #36 hosted by Salt Tree