Crockpot taco soup
Crockpot taco soup

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, crockpot taco soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Crockpot taco soup is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Crockpot taco soup is something which I have loved my whole life.

This taco soup is quick and easy to prepare and has great flavor. I got it from a family friend. This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! Full step by step video down in the recipe.

To get started with this recipe, we must first prepare a few ingredients. You can have crockpot taco soup using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Crockpot taco soup:
  1. Prepare 2 tbsp olive oil
  2. Prepare 1 onion
  3. Get 6 mushrooms
  4. Make ready 2 lean chicken breasts
  5. Prepare 1 can diced tomatoes (large)
  6. Take 1 can tomato soup
  7. Take 1 can red kidney beans
  8. Make ready 1 can white corn
  9. Make ready 1 can refried beans (no fat)
  10. Make ready 1 packages lipton ranch mix
  11. Prepare 1 tsp chili powder
  12. Take 2 tbsp salsa
  13. Get 1 tsp oregano
  14. Take 1/2 tsp ground cloves
  15. Make ready 1 tsp basil
  16. Prepare 4 cup water
  17. Make ready 1 box taco shells
  18. Take 1/4 cup shredded cheese

This soup recipe is like having a taco in a bowl and will soon become a family. This crockpot taco soup is surprisingly easy to make. This fabulous crockpot taco soup is loaded with flavor and great ingredients, and you'll be surprised at how simple it is to prepare. Best taco soup I've ever made!

Instructions to make Crockpot taco soup:
  1. Dice the onions and mushrooms. Sautee in olive oil.
  2. Cut fat off boneless chicken breasts. Shred or cube the chicken as you saute it in a fry pan. Pour off the juices.
  3. Optional: blend corn to break up kernels. I have to do this for medical reasons. If your household has normal digestive function then use whole corn.
  4. Add canned ingredients to crockpot. Stir to thoroughly mix. (Note: if you use dried kidney beans then soak ~1-2 cups overnight. Drain and rinse).
  5. Add sauteed chicken, onions and mushrooms. Add water to cover ingredients and stir to mix.
  6. Add spices to taste. Start bland and gradually add salsa and chili powder. Optional: use a taco favoring packet if acceptable to the tastes of your household.
  7. Set crockpot to high and cook ~4 hours or until kidney beans are done. Add water if it becomes too thick.
  8. Heat one taco shell per person (follow directions on the box). Most will break it up to add to soup while others may use it as a "scoop".
  9. Garnish with shredded cheese (or a dollop of low fat sour cream mixed with a chopped green onion stem).

This fabulous crockpot taco soup is loaded with flavor and great ingredients, and you'll be surprised at how simple it is to prepare. Best taco soup I've ever made! I made it a day early and took it to an office lunch (oh, was much better the second day), and it got raves. I also added the dressing and the taco seasoning to the meat before adding to the crock pot. I tasted the mix before adding.

So that’s going to wrap it up with this special food crockpot taco soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!