Chicken Taco Soup

Ingredients

• For the Soup Base:

  • 1 (1 oz) package of Taco Seasoning Mix

  • 1 (10 oz) can of Rotel (Diced Tomatoes and Green Chilies, undrained)

  • 1 (15 oz) can of Black Beans, drained and rinsed

  • 1 (15 oz) can of Whole Kernel Corn, drained

  • 4 cups Chicken Broth (low sodium preferred)

  • 1 medium Onion, chopped (optional, for stovetop)

• For the Chicken:

  • 1.5 – 2 lbs (about 3 medium) Boneless, Skinless Chicken Breasts

• Optional for a Creamier Version:

  • 4 oz Cream Cheese, softened, OR 1/2 cup heavy cream/sour cream (added at the end)

• Toppings (for Serving):

  • Shredded Cheddar or Monterey Jack Cheese (as seen in the photo)

  • Tortilla Chips or Tortilla Strips, crushed

  • Sour Cream or Greek Yogurt

  • Chopped Fresh Cilantro (as seen in the photo)

  • Lime Wedges (as seen in the photo)

Instructions (Slow Cooker Method – Easiest)

1. Combine Ingredients: Place the chicken breasts in the bottom of your slow cooker. Add the taco seasoning, Rotel, black beans, corn, and chicken broth.

2. Cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is easily shredded.

3. Shred: Carefully remove the cooked chicken breasts and shred them using two forks.

4. Finish: Return the shredded chicken to the slow cooker. If using cream cheese or cream, stir it in now until melted and well combined.

5. Serve: Ladle the soup into bowls. Top generously with shredded cheese, a dollop of sour cream, crushed tortilla chips, and a sprinkle of fresh cilantro. Serve with a lime wedge.