Crock Pot Chicken Taco Corn Soup Recipes

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CROCK POT CHICKEN TACO SOUP



Crock Pot Chicken Taco Soup image

Make and share this Crock Pot Chicken Taco Soup recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 10

4 chicken breasts, frozen
1 (1 ounce) envelope ranch dressing mix
1 (1 ounce) envelope taco seasoning mix
1 medium onion, diced
1 (14 1/2 ounce) can Rotel Tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can cannellini beans
1 (14 1/2 ounce) can kidney beans
1 (14 1/2 ounce) can vegetarian baked beans
1 (8 ounce) can kernel corn

Steps:

  • Put everything in crockpot in order listed.
  • Do NOT rinse or drain beans.
  • DO NOT STIR.
  • Cook on low for 6 to 8 hours.
  • Take chicken out and shred with two forks.
  • Put chicken back in, stir, and eat.

Nutrition Facts : Calories 372.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 46.4, Sodium 653.6, Carbohydrate 48.7, Fiber 12.2, Sugar 6.7, Protein 29.8

SLOW COOKER CHICKEN TACO SOUP



Slow Cooker Chicken Taco Soup image

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!

Provided by RaisinKane aka Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 7h15m

Yield 8

Number Of Ingredients 12

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) container sour cream
1 cup crushed tortilla chips

Steps:

  • Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g

CROCK POT CHICKEN TACO CORN SOUP



Crock Pot Chicken Taco Corn Soup image

This is something I made that is based on the Chicken Taco Crock Pot recipies found here. While I was making it, I found that this proved to be better as a soup than as tacos. Maybe because I used too much chicken broth. Still, the result was tasty, so here it is. This is based on a crock pot that only has on/off as a setting, so timing may vary from pot to pot

Provided by House

Categories     Chicken Breast

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 6

3 boneless skinless chicken breasts, cut into three pieces
2 tablespoons taco seasoning mix
1 (16 ounce) package frozen corn
1 (15 ounce) can low sodium chicken broth
low-fat cheddar cheese, grated (optional)
low-fat sour cream, to taste (optional)

Steps:

  • Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth.
  • Cut chicken breasts into three pieces.
  • Dump everything into the crock pot for 4-6 hours or until chicken is ready.
  • When chicken is tender, shred with two forks.
  • Dump frozen corn into pot, heat for one hour.
  • Serve with Cheddar Cheese and/or sour cream on top, if desired.

Nutrition Facts : Calories 214.3, Fat 2.6, SaturatedFat 0.6, Cholesterol 51.3, Sodium 92.8, Carbohydrate 24.9, Fiber 2.7, Sugar 0.1, Protein 26

SLOW COOKER TACO SOUP



Slow Cooker Taco Soup image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Janeen Barlow

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 8h10m

Yield 8

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  • Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, Carbohydrate 37.8 g, Cholesterol 48.5 mg, Fat 16.3 g, Fiber 8.5 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 1356 mg, Sugar 8.7 g

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