Slow Cooker Taco Soup

This Slow Cooker Taco Soup recipe was given to me by my friend Andrea several years ago. I’ve cleaned it up a bit in the past year, but I’ve probably made it once every couple of months ever since! It is so simple and it doesn’t look like much, but when you add the garnishments, it’s super delicious. In the past, the canned items we bought to make this soup had preservatives added to them that weren’t necessary. The sour cream we bought had artificial ingredients. The shredded cheese we bought had anti-caking cellulose powder added to it (which is made from wood pulp). And I always served it with Fritos. You can just imagine the artificial ingredients and GMOs in those!! By making just a few simple swaps, I can still make this taco soup in the same amount of time, but feel good about the lack of preservatives and artificial ingredients. Yes, it costs a little extra for the ingredients, but I’m finding that it’s worth the extra cost to feel good about the foods that are feeding my growing family. The more I learn about the artificial ingredients that are added to our foods, because they are cheaper than using real food, the more I find that I’m determined to be a smarter shopper when it comes to buying food for my family. Anyway, here was our wonderful dinner…  🙂

Taco Soup

Slow Cooker Taco Soup

Ingredients:

  • 2 chicken breasts, cooked and shredded (local, free-range is best – I buy mine from Seven Sons Farm)
  • 28 oz canned organic tomatoes (I used crushed tomatoes, but diced would work just as well)
  • 10-15 oz bag frozen organic corn (or 1 can)
  • 1 can organic kidney beans, drained and rinsed
  • 2 T homemade taco seasoning

Garnish with:

  • Sour cream (organic is ideal)
  • Cheese, freshly shredded
  • Organic Tortilla Chips

Spray the inside of a slow cooker with an olive oil sprayer.* Add all of the soup ingredients and stir (no need to add any additional liquid). Cover and cook on low for 6-8 hours. That’s it! Serve hot with garnishments…delicious!

*I use this Misto Olive Oil Sprayer. I just fill it with my own pure olive oil, pump and spray. Super easy! (You can read why I avoid store-bought cooking sprays here.)

I usually try to cook my chicken in large batches so I can portion it out in the freezer for meals like this. I lightly boil the chicken breasts in a large pot until the chicken is cooked all the way through. I then remove the chicken from the pot and let the pieces cool on a cutting board for a little bit before I shred each one with my hands. Then I portion the shredded chicken into several containers to freeze. It makes meal time prep so much easier later on! (You can also use leftovers from making a whole chicken in a crockpot.)

 

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4 thoughts on “Slow Cooker Taco Soup

  1. Hi! It’s me again..Christy! I leave so many reviews on your recipes, your probably tired of seeing my name by now..LOL. I just wanted to let you know that we tried this and it is a keeper recipe! So easy! I cooked and shredded my chicken then froze it a few days ago (thanks for the note about that!) so I just took it straight from freezer to crockpot along with all the other ingredients. The only thing I did different was I added pinto beans in place of the chili beans. My husband actually raved about it as he was eating and I was just thinking if you could only hear him, it would make you feel so good! Thanks! 🙂

    1. haha, Christy!! I love to hear that!! 🙂 And I also love seeing your feedback on my recipes. I’m not sick of seeing your name at all! 🙂 It’s great to hear that you’re trying so many of them AND liking them, too! This taco soup recipe is awesome, I definitely agree. You know, now that I think about it…the last couple of times I made this recipe I think I used either kidney beans or pinto beans, as well. I can’t imagine I use chili beans anymore… Hmm. I’ll have to check on that next time I make it.

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