You'll love this quick and easy crockpot chicken taco soup recipe - no chopping required, just dump it all in your slow cooker and shred the chicken when it's done!
1(12-ounce)can or bottle of beer(chicken broth can be substituted)
16ounceschicken broth
1(10-ounce)can diced tomatoes and green chiles
1tablespoondried minced onion(or 1 cup finely chopped fresh onion)
1packagechicken taco seasoning or regular taco seasoning mix
salt and pepper to taste
optional for serving: shredded cheddar cheese, sour cream, sliced green onion, and crushed tortilla chips.
Instructions
Add all ingredients to a 4 to 6-quart crockpot. (Note: if using fresh onion, place them on the bottom of the pot).
Cover and cook on LOW for 6 to 8 hours or until the chicken is easily shreddable with a fork.
Remove chicken breasts from the soup and shred them by pulling them apart with two forks. Add the shredded chicken back to the pot and stir. Adjust seasoning to taste and serve.
Notes
Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
VARIATIONS: Substitute chicken broth for beer if preferred; Use chicken thighs in place of breasts.
MAKE IT CREAMY CHICKEN TACO SOUP: Add 4 ounces of very soft (soften in a microwave) cream cheese and ½ cup heavy cream after the soup has finished cooking. 1 cup of shredded cheese can also be added and melted into the soup.
SERVING SUGGESTIONS: Serve topped with optional cheddar cheese, sour cream, sliced green onions, and crushed tortilla chips.