This rooster taco soup recipe is made straightforward with the assistance of a sluggish cooker. With hearty beans, shredded rooster, and Mexican spices, it’s loaded with taste and positive to be a household favourite.
Taco Soup Tuesday!
We love Taco Tuesday at our home, however we are likely to eat extra tacos within the spring and summer time than we do within the coronary heart of winter.
When it’s chilly exterior, we maintain the taco theme alive with our household’s favourite rooster taco soup recipe. It’s absolutely the best to throw collectively in a sluggish cooker on a busy weeknight – everybody loves it and goes again for second helpings. It simmers all afternoon and is able to take pleasure in come dinnertime.
This rooster taco soup marries all the scrumptious taco flavors collectively in a single bowl.
This protein-rich, gluten-free recipe will be prepped in below half-hour (a precedence for me!). It’s loaded with fiber from beans, has the very best taste from candy corn and shredded rooster, and has that spicy, taco taste that we crave.
This soup freezes nicely and the flavors solely get higher when reheated for lunches all through the week.
I hope you’re keen on this recipe as a lot as we do!
Chicken Taco Soup Recipe
Ingredients
- olive oil
- garlic
- jalapeno
- chili beans
- black beans
- complete kernel corn
- tomato sauce
- diced tomatoes with inexperienced chiles
- taco seasoning
- zucchini
- skinless, boneless, rooster breasts
- cheddar cheese
- bitter cream
- tortilla chips
How To Make Chicken Taco Soup
Step 1. Combine substances – minus rooster and zucchini – in your sluggish cooker and stir collectively.
Combine the minced garlic, chili beans, black beans, corn, olive oil, jalapeño, tomato sauce, diced tomatoes and taco seasoning into the sluggish cooker and stir.
Step 2. Add rooster
Once stirred, add the rooster breast straight on high, and press it down calmly in order that the opposite substances cowl it.
Step 3. Cook for 3-4 hours on low
Put the sluggish cooker on low, add the lid, and let every part prepare dinner for 3-4 hours.
Step 4. Shred the rooster
After the cooking time has handed, take away the rooster breasts and shred them. Then, add the shredded rooster again into the remainder of the soup substances.
Step 5. Add the zucchini.
Dice your zucchini into small items earlier than including to the soup (you’ll be able to go away the pores and skin on!). If you want your soup to be thinner, you’ll be able to add a bit of little bit of water at this level.
Step 5. Cook quarter-hour extra
Cook the combination for quarter-hour on excessive warmth.
Step 6. Serve with toppings
Serve with a dollop of bitter cream, crunchy tortilla chips, and shredded cheddar cheese.
Tips For Making The Best Chicken Taco Soup
- You can use pre-cooked rotisserie rooster and add in on the finish (as a substitute of creating your individual shredded rooster)
- Soup too thick? Add some rooster broth to get the consistency of your liking
- We like utilizing shredded white cheddar on high, however you should utilize pre-shredded cheese or no matter you like (can at all times omit if dairy-free)
- If you’ve got ripe avocado and recent cilantro and limes available, add them to your number of toppings
What To Serve with Chicken Taco Soup
Chicken Taco Soup Recipe
This rooster taco soup recipe is made straightforward with the assistance of a sluggish cooker. With hearty beans, shredded rooster, and Mexican spices, it is loaded with taste and certainly a household favourite.
Ingredients
- 1 tbsp Tbsp olive oil
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 16 oz. chili beans, drained and rinsed
- 15 oz. black beans, drained and rinsed
- 15 oz. complete kernel corn, drained
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes with inexperienced chiles, undrained
- 1/3 cup taco seasoning
- 1 small zucchini, ½ inch cubed
- 3 complete skinless, boneless, rooster breasts
Toppings
- ¼ cup shredded cheddar cheese
- 1 spoonful bitter cream
- crushed tortilla chips
Instructions
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Combine the minced garlic, beans (chili and black), corn, olive oil, jalapeno, tomato sauce, diced tomatoes and taco seasoning into the sluggish cooker and stir.
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Once stirred, add the rooster breast straight on high, and press it down calmly in order that the opposite substances cowl it. Put the sluggish cooker on low, add the lid, and let every part prepare dinner for 3-4 hours.
-
After the cooking time has handed, take away the rooster breasts and shred them. Then, add the shredded rooster again into the remainder of the soup substances.
-
Add the zucchini. If you want your soup to be thinner, you’ll be able to add a bit of little bit of water at this level.
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Cook the combination for quarter-hour on excessive warmth.
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Serve in your favourite soup bowl, and add optionally available toppings similar to bitter cream, tortilla chips, and shredded cheese.