Slow cooker taco soup recipe

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  • 1 to 1½ lbs 452.8 to 679.2 g Cooked Chicken
  • ½ Large White Onion, chopped
  • 1 4 oz can (113 g) Chopped Green Chilies
  • 1 15 oz can (425 g) Whole Kernel Corn
  • 1 15 oz can (425 g) Black Beans
  • 1 1.25 oz envelope (35 g) Taco Seasoning
  • 1 15 oz can (425 g) Tomato Sauce
  • 1 15 oz can (425 g) Diced Tomatoes
  • 28 oz can (850 g) Mexican Hominy
For Topping
  • Corn chips, ranch dressing, shredded cheddar cheese, shredded lettuce, chopped tomato, and sour cream some people like to use a little guacamole, too.
How to Make It
  1. Chop the chicken and onion put it in the slow cooker pot.
  2. Drain the chopped green chilies and corn.  Rinse and drain the black beans.  Add these to pot.
  3. Add the taco seasoning, tomato sauce, and diced tomatoes.  Pour the entire can of hominy into slow cooker pot – yes, liquid included.
  4. Stir the ingredients until well mixed.  Set slow cooker on low and heat for 4 to 6 hours.  Optionally, stir the pot about every two hours.
  5. Once cooked turn off your slow cooker, uncover the pot, stir, and spoon into bowls.  Serve and enjoy with desired toppings.

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