Slow Cooker Chicken Taco Soup

Welcome back to our regularly scheduled program of fall soup making! When it's fall, there's really only one soup that comes to mind as a long-time family favorite. A soup that I can cozy on up to time and time again. And that soup, my friends, is taco soup. 

Taco soup was the soup that graced our dinner table growing up at least once a week, especially during fall. When the weeks got too crazy and hectic with football and band practice (yep, I was a band nerd), homework, PTA meetings, and more, this soup was here to save the day. Not only was it always a cinch for my mom to throw it together in the morning in the slow cooker to have waiting for us at the end of a long day, but it was always extremely satisfying and delicious. 

This slow cooker chicken taco soup is a family favorite recipe, for good reason. As easy as dumping some ingredients in a slow cooker and as flavorful as it gets, the soup has the perfect medley of Tex Mex flavors perfect for a cozy fall meal. The best part? It's perfect for fun topping additions! Top it with sour cream, shredded cheese, cilantro, lime and/or tortilla chips. Once you eat a bowl of this hearty, super satisfying soup, you're going to be hooked.

Slow Cooker Chicken Taco Soup

Ingredients

• 3 boneless skinless chicken breasts

• 1 onion, chopped

• 1 can fire roasted diced tomatoes

• 1 can diced tomatoes with chiles

• 2 cans black or pinto beans, drained and rinsed

• 1 can tomato sauce

• 1 cup water

• 1 packet ranch dressing seasoning mix

• 1 packet taco seasoning

• 1 cup frozen petite white corn

To serve

• Sour cream

• Shredded jack or pepper jack cheese

• Tortilla chips

Directions

Combine all ingredients, except for corn, in a crockpot. Cook on low for 8-10 hours. Shred chicken and add corn. Cook for another 20-30 minutes. Serve with sour cream, shredded cheese and tortilla chips.