Chicken Taco Soup - Lunch Version

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Chicken Taco Soup - Lunch Version

Mindy
The Cook
6 Servings
7 Ingredients
10 Comments
Deliciously heart warming soup that is perfect for dinner or easily reheated for lunch. As the evenings become cooler and you desire a meal to throw in the slow cooker and forget about -- this is the perfect option!
6 Servings
7 Ingredients
10 Comments

Ingredients

  • 15 ounces drain and rinse Black Beans, Canned
  • 3 ¾ cups dice Chicken, Boneless Breasts
  • 1 ¼ ounces Taco Seasoning
  • 20 ounces drain Diced Tomatoes with Green Chiles
  • 1 cup dice Onion
  • 16 ounces Chili Beans
  • 8 ounces Tomato Sauce

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Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients in slow cooker.
  2. Cover. Cook for 3-4 hours on low.
  3. Let cool.
  4. Divide among indicated number of bags, remove as much air as possible, label & seal.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat through in microwave.

Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in slow cooker.
  2. Cover. Cook for 3-4 hours on low.
  3. Top with corn chips, shredded dairy free cheese and dairy free sour cream if desired.

10 Comments

Join the discussion
  1. What are chili beans, and can you suggest a substitution? And if I can’t find tomatoes with green chilies (which I doubt I will be able to find here in the great white north), can you suggest how a ratio for canned tomatoes and canned chilies.

    1. Faustina, chili beans you can find with your canned beans or canned chili. Typically there are brands like Bush’s or Kuners. If not you can use some pinto and some kidney to make up the chili beans. Also do you have Rotel in your stores? They are typically diced tomatoes with green chiles. I’d say a good ratio is 2 cups of diced tomatoes with 1/4 cup diced green chiles.

    1. We suggest thawing the chicken first, since this recipe is a slow cooker one, there is a chance that your frozen food will be in the danger zone (40-140 degrees) for longer than 2 hours. This can lead to bacterial growth.

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