Spicy Chicken Taco Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Mexican
Serves: 12
  • 2 15 oz. cans of black beans
  • 1 28 oz. can of tomato sauce
  • 16 oz. chicken broth
  • 2 cans of diced tomatoes with green chiles
  • 6 chicken tenderloins (can be frozen or thawed)
Seasoning Mixture (or use one packet store-bought taco seasoning):
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon oregano
  • ½ teaspoon paprika
  • 2 teaspoons ground cumin
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  1. In your slow cooker or in a large stock pot, mix together onion, beans, tomato sauce, chicken broth, and diced tomatoes with green chiles.
  2. Add taco seasoning, either store-bought or the spices mentioned above, and mix well.
  3. Submerge all chicken pieces into the liquid, making sure they're fully covered.
  4. Cook on low for at least 5 hours; ours generally ends up cooking for 9-10 hours while we're at work during the day.
  5. Using two forks, shred the chicken within the slow cooker vessel, then mix the chicken back in to the soup.
  6. For garnish, serve with any of these favorites: cilantro, sour cream, grated cheddar cheese, crumbled tortilla chips, white rice, or avocado slices.
Recipe by Food&Fam at http://foodandfam.com/spicy-chicken-taco-soup/