Recipe of Perfect Crockpot taco soup

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, crockpot taco soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crockpot taco soup is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Crockpot taco soup is something which I have loved my entire life.

Learn To Make Ancho Tortilla Soup W/ This Easy Recipe From McCormick®. 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. This taco soup is quick and easy to prepare and has great flavor. Dissolve taco seasoning in the water.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook crockpot taco soup using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Crockpot taco soup:

1. Take 2 tbsp olive oil
2. Get 1 onion
3. Make ready 6 mushrooms
4. Make ready 2 lean chicken breasts
5. Make ready 1 can diced tomatoes (large)
6. Get 1 can tomato soup
7. Get 1 can red kidney beans
8. Take 1 can white corn
9. Take 1 can refried beans (no fat)
10. Get 1 packages lipton ranch mix
11. Get 1 tsp chili powder
12. Prepare 2 tbsp salsa
13. Prepare 1 tsp oregano
14. Get 1/2 tsp ground cloves
15. Take 1 tsp basil
16. Get 4 cup water
17. Take 1 box taco shells
18. Take 1/4 cup shredded cheese

Drain off the fat, and transfer to the slow cooker. Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix. A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken.

Instructions to make Crockpot taco soup:

1. Dice the onions and mushrooms. Sautee in olive oil.
2. Cut fat off boneless chicken breasts. Shred or cube the chicken as you saute it in a fry pan. Pour off the juices.
3. Optional: blend corn to break up kernels. I have to do this for medical reasons. If your household has normal digestive function then use whole corn.
4. Add canned ingredients to crockpot. Stir to thoroughly mix. (Note: if you use dried kidney beans then soak ~1-2 cups overnight. Drain and rinse).
5. Add sauteed chicken, onions and mushrooms. Add water to cover ingredients and stir to mix.
6. Add spices to taste. Start bland and gradually add salsa and chili powder. Optional: use a taco favoring packet if acceptable to the tastes of your household.
7. Set crockpot to high and cook ~4 hours or until kidney beans are done. Add water if it becomes too thick.
8. Heat one taco shell per person (follow directions on the box). Most will break it up to add to soup while others may use it as a "scoop".
9. Garnish with shredded cheese (or a dollop of low fat sour cream mixed with a chopped green onion stem).

Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix. A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to! Nice little make-it-your-own taco soup bar.

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