suemunzlinger's Recipe

Taco Soup

Category: Soup and Salad

1 onion, chopped finely
1/2 cup red or green bell pepper, chopped
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained or frozen corn
1 can red kidney beans rinsed and drained
1 (8 oz.) can tomato sauce
1 or 2 (10 oz.) cans diced tomatoes with green chiles mild (like rotel)
1 14.5 oz can chicken stock
1 package taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 tablespoon corn meal mixed with 1/4 cup cold water
1 whole skinless, boneless, chicken breast, thawed or frozen


Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco seasoning into a slow cooker. * SEE NOTE
Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.


Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Add corn meal mix. cook it on low for another 2 hours


Top with shredded cheese, sour cream, and crushed tortilla chips.

* NOTE: If cooking on stove top, take chicken out when done and add back in at end of cooking. The chicken will get tough if left in until rest is cook.