When we have a busy night with so many things going on dinner is always an easy recipe which usually means something from the slow cooker such as this Chicken Taco Soup. I love spending just a few minutes in the morning and then reaping the reward hours later when the chaos is in full swing. I always feel like a good mom when I can feed my family left at home while I am in the car driving other kids.

This chicken taco soup is full of flavor. My favorite part of this recipe is the mexican style tomato sauce such as El Pato sauce. This does make the soup a little spicy. My girls use it as an excuse to add more sour cream at the end to mellow it out.

Slow Cooker Chicken Taco Soup

Ingredients:

• 1 onion, chopped
• 2 whole skinless, boneless chicken breasts
• 2 (10 ounce) can diced tomatoes with green chilies
• 1 (16 ounce) can pinto beans, drained
• 1 (16 ounce) can black beans, drained
• 1 (15 ounce) can of corn
• 1 (8 ounce) can mexican style tomato sauce
• 1 (1.25 ounce) package taco seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 2 cups water
• 2 teaspoons chicken boullion or chicken base
• shredded cheddar cheese
• sour cream
• fresh cilantro
• crushed tortilla chips

Place all the ingredients into the slow cooker. It really is that easy. I like to dump all the canned foods in first and then the seasonings and water next.

Add your chicken, thawed or frozen last. Push it down a little so it is covered. I always use frozen chicken because I am lazy and usually rushed in the morning.

Set on low and cook for 6 hours. Sure you can go longer or shorter. Just make sure the chicken is fully cooked.

Remove the chicken breasts and shred with two forks. Return the shredded chicken to the slow cooker and stir well to combine.

When you are ready to eat serve the soup topped with sour cream, shredded cheese, fresh cilantro and crushed tortilla strips. Enjoy.