No. 54: Slow Cooker Chicken Taco Soup + A Recipe Round Up

Remember my friend, Jess? The one who inspired me to make some amazing lightened up chicken pot-pie?

Well, Jess made a terrific taco soup and was raving about it the other day. So I did what all girlfriends do to one another ... I demanded the recipe ASAP. She texted it right on over.

Recipe round up

As I get my numbers up into the fifties, I'm realizing the biggest challenge with this resolution is finding new recipes.

I know ... that's silly, you say. There are a gazillion out there. But sorting through all the Pins, links, other blogs and reviews to find good ones ... it does take time.

I'd love your help. What's your favorite go-to meal, dessert, drink or snack? What is your ultimate for entertaining or for a two person dinner?

Send me your favorites! Snap a photo of the recipe or copy a link and send it to the gmail account below.

And thanks! So much!

Slow Cooker Chicken Taco Soup

As soon as I read this list of ingredients, I knew that Mr. McCormick would love this dish.


1 onion, chopped
1 16 ounce can black beans
1 15 ounce can whole kernel corn
1 8 ounce can tomato sauce
1 12 ounce bottle of beer*
1 20 ounce can diced tomatoes with green chiles
3/4 of a package taco seasoning
3 whole boneless, skinless chicken breasts
Shredded cheddar cheese, sour cream and crushed tortilla chips for garnish (optional)

*Can substitute chicken broth if you're not feeling the idea of beer

To make

Place the onion, diced tomatoes, black beans, corn, tomato sauce, beer and taco seasoning in slow cooker and stir.

Place chicken breasts on top of the mixture, pressing down so they are just covered by other ingredients. Set slow cooker on low heat and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred the chicken and put back into the soup.


Continue cooking on low for 2 more hours. When ready to serve, top with shredded cheese, sour cream, crushed chips, green onion or other toppings of choice.

The results

This soup gets high praise for the chicken to soup ratio. It's lean, high protein goodness.


It's also easily adaptable. You could add a jalapeno or can of green chiles for heat or cheese for a creamier texture. With a little straining you could also use this as a filling for shredded chicken burritos.

We topped our soup with cilantro, crushed chips and cheese and settled in for an Oscar nominated movie catch up night at home.

Thanks, Jess!

Check out a full index of recipes here
Send me your thoughts, comments and ideas at

Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina