A friend of mine is expecting, and recently was asking around for an easy crock pot recipe.  I told her about my soup and promised her I’d put it up on the blog.

I have a confession.  I’ve been married for almost 12 years, and until now I didn’t know how to cook with a crock pot.  I thought the only things that could be made with it are chili and soup.  Granted, I know this recipe is a soup. but I have found so many non-soup/chili recipes to make that I am slapping my palm to my head over all the time I’d spent working “harder not smarter”.  With a family of five, my time is stretched thin, and to be able to quickly put together dinner in the crock pot in the morning and at dinner time its ready is a huge relief.  This crock pot recipe is super easy and quick to put together.  I recommend that some of the ingredients be put together ahead of time and waiting for you in the freezer until it’s time.  It won’t affect the cook time much, maybe an hour.

 

Taco/Chicken Tortilla Soup Crock Pot RecipeTaco soup crock pot recipe in a mug/ crock pot recipes

1-2 chicken breasts

2 16oz cans or 1 32oz carton of chicken stock – I prefer normal full sodium stock

2 160z cans petite diced tomatoes – juice included

1 14oz can mild enchilada sauce

3 cans beans – any three types you prefer.  I use a combo of pinto and black beans.

1-2 cups frozen corn

1 packet taco seasoning

2 bell peppers julianned and chopped

garnishes

Juanita’s Tortilla Chips

sour cream

cheese

*Update: I am now unable to find a 14 oz. can of enchilada sauce. I did find a 28 oz can, but unless you think you can store the other half of the sauce you don’t use or use it up quickly buying the 28 oz. can wastes money. I found that using two 10 oz. cans works nicely.

 

Put all ingredients together in the crock pot and set to low for 4-6 hours.  If the chicken is frozen, plan on 6 hours or until chicken looks cooked through.  When chicken is ready, pull it out of the crock pot and shred it.  Put it back in, stir, and you’re ready to go.  I buy all my bell peppers at the beginning of the month, prep them, and then put them in baggies (one for each batch of soup), and freeze them.  I use yellow and orange bell peppers because I love them, and because I’m so sick of the green ones.  Pick what ever peppers you like.  I slice my peppers into strips like anyone would, then I filet off the inside fleshy part. It adds no extra flavor:only some bitterness.  Then I chop the strips up into little squares.  I also have my chicken frozen too.  If you want a vegetarian version, just leave out the chicken.  I’ve done that just because I was out of chicken, and the soup turned out just fine.  Pull out the chicken, shred it, and add it back to the soup. You could even substitute ground beef.  I haven’t done that yet, but I don’t see why it wouldn’t work.  Sometimes I like to get wild and put in a can of sliced olives too ;-). I top my soup with either a mexican or cheddar cheese blend, sour cream, and Jaunita’s tortilla chips.  I ONLY recommend Juanita’s.  In my opinion, they are the best tortilla chips you can find; and they’re fairly inexpensive too.  I love them! All in all, I think this soup, if the peppers are prepped ahead of time, takes 5 minutes to put together.

I am so lucky that with all my family, this is a soup they all love and all leftovers are eaten up.  No wasted food! ­čÖé

I am now in love with crock pot recipes! I hope you enjoy my soup.  Feel free to post any questions or what not in my comments section and also share with your friends!

 

 

 

Sarah

As always, positive comments are welcome. Negative hurtful comments will be trashed before I can even finish reading them. I have many readers who are emotionally vulnerable, and I will not post comments that will further harm.

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Sarah