Slow Cooker Taco Soup
Equipment
- Slow Cooker
Ingredients
- 540 ml (canned) black beans, drained and rinsed
- 796 ml (canned) diced tomatoes, not drained
- 341 ml can corn, not drained
- 127 ml can green chiles
- 1/2 cup (125 mL) mild chunky salsa
- 2 teaspoons (10 mL) taco seasoning, reduced sodium
- 1 boneless, skinless chicken breast
- 1 cup (250 mL) milk
- 2 teaspoons (10 mL) corn starch
- salt and pepper to taste
Toppines
- shredded cheese
- tortilla chips
- chopped avocado
- chopped tomato
- sour cream
- cilantro
Instructions
- Open the can of black beans. Pour beans into a colander and rinse under cold, running water for 15 seconds. Shake off any excess water and pour beans into a 4-6 quart slow cooker.
- Open the cans of tomatoes, corn, and green chiles. Pour cans and all of their contents (liquid) into the slow cooker.
- Measure salsa and taco seasoning and add into slow cooker. Stir until everything in the slow cooker is completely mixed.
- Using tongs, add the chicken breast to the slow cooker and push down so it is covered by the other ingredients.
- Put the lid on the slow cooker and cook on high heat for 3-4 hours or on low heat for 6-7 hours.
- Take chicken out of the soup and place on a cutting board. Using two forks, pull the chicken into small pieces. Add back to the slow cooker.
- In a medium bowl, add milk and corn starch, using a whisk mix together until there are no lumps. Stir into the hot soup until it is completely combined.
- Taste the soup. If needed, add salt and pepper.
- Serve with desired toppings for soup.
Notes
Recipe and photo courtesy of Dairy Farmers of Manitoba: https://dairyfarmersmb.ca/recipe/slow-cooker-taco-recipe/