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With tomorrow being the last day of Phoenix being in the 100’s, I am doing a serious happy dance! Cooler weather always equals soups and chili’s in my mind, and I think I just created my most favorite one of all! Back in the days before we had kids and crazy busy schedules I would spend at least an hour every night working on dinner, but these days that just can’t happen. Thats when my slow cooker comes in to play, and often! I need to get a filling, healthy, and easy dinner in front of my family every night, and have it not take up my day! This Slow Cooker Taco Soup does just that. It is SO good!!
Here are all the ingredients you need:
Soup:
-1 28oz can of Hunts petite diced tomatoes
-1 can of RO*TEL diced tomatoes and green chilies
-1 can of black beans {or really any bean you prefer}
-2 cups of chicken broth
-2 chicken breasts {mine were frozen, but you can use fresh!}
-4 cloves diced garlic
-1 onion diced
-1 cup corn {fresh or frozen like mine}
-2 tbsp. chili powder
2 tbsp. oregano
–Topping options: cheese, sour cream, green onions,etc
Taco bowls:
-Flour tortillas {as many as there are people eating}
-Coconut oil spray
To start, pop open those cans{this is hands down my favorite opener}! I love using Hunts and RO*TEL in all of my soups and chilis because they add so much flavor while saving me SO much time from dicing up a million and one tomatoes.
Then its time to dice that onion. Now maybe I just am not the best chef in the world {just maybe though;) } but I didn’t know the proper way to cut an onion until about two years ago. I think it was The Pioneer Woman that taught me, but in case any of you don’t know- this is the best way to dice an onion. It gives you nice even cuts that are tiny and uniform.
Once the onion and garlic are diced up, toss everything in the crockpot, leaving the chicken broth and spices for last:
Turn your crockpot on low for 6-8 hours. It will be ready by 6 hours, but I love letting it cook as long as possible to let the flavors get more and more rich. About 20 minutes before you plan on serving the soup, add a fun twist and make taco bowls to hold the soup.
To make the bowls:
-Set oven to 375
-Warm your tortillas first. This will help prevent them from cracking.
-Spray both sides of the tortilla
-Form the tortilla in the oven safe glass bowl
-Bake for 15 minutes
I love this Taco Soup and love even more so that it takes approx 5 minutes to throw in the crockpot! Just what a busy mama needs to feed the family:) And its always a bonus when have most of these ingredients on hand at all times, and for the times we don’t- we can head to Walmart to stock up! Because what kid doesn’t chew on a can while his mom shops?! {insert cringing face!!}
What is your favorite fast and family friendly meal to cook at night? Give me all your good ones!!
