I feel weird sharing soup in “Spring” but since we were surprised with a mini blizzard this morning, soup suddenly felt totally appropriate. Nature, you perplex me sometimes. We eat soup at least once a week in Fall & Winter time but I usually don’t even think about it all Spring & Summer. Which is a shame, really, because this soup is super simple to make (as you know, I love anything I can plan ahead!), relatively healthy and so delicious. It’s hearty, creamy and a little spicy and when you add some melt-y cheese and crunchy tacos on top, it feels fun too. I don’t have kids but I also feel like this would be totally kid friendly. Chips with dinner…who’s going to argue with that?
Slow Cooker Chicken Taco Soup
Serves about 8-10
- 2 pounds boneless, skinless chicken thighs
- 2 – 900 ml. cartons of chicken stock ( I used low sodium)
- 2 cans black beans, drained and rinsed
- 1 – 14 oz. can crushed tomatoes
- 1 – 4 oz. can diced green chilies
- 1 small can corn, drained
- 4 cloves garlic, minced
- 1/2 white onion, chopped
- 1/2 bunch green onion, chopped
- 3 tbsp. taco seasoning
- 1/4-1/2 tsp. crushed red pepper (or more, if you like heat)
- 1 tsp. onion salt
- 3/4 cup sour cream
- Salt & pepper to taste
- Taco chips & shredded cheese for topping
Place all ingredients in slow cooker except for sour cream, salt & pepper, chips and cheese (I like to prep this the night before so it marinates overnight in the fridge). Cook on low for 8 hours. Turn slow cooker to warm and remove chicken thighs with a slotted spoon. Shred or chop them and return them to the slow cooker. Stir in the sour cream and season with salt and pepper to taste. Serve garnished with chips and cheese.
Note: This recipe makes a big batch of soup. If you have a really small slow cooker, I suggest making a half batch. This also freezes great and the leftovers taste even better the next day.