SLOW COOKER CHICKEN TACO SOUP
Author: 
 
Ingredients
  • 1 cup mild salsa (or salsa of your choice)
  • 15 oz can black beans (rinsed & drained)
  • 15 oz can pinto beans (rinsed & drained)
  • 15 oz can corn (drained)
  • 14.5 oz can petite diced tomatoes
  • 2-3 tbs taco seasoning (depending on how spicy you like it)
  • 2 cups low sodium chicken broth
  • 1lb boneless skinless chicken breast
OPTIONAL TOPPINGS:
  • Shredded cheese, sour cream, tortilla chips, avocado
Instructions
FREEZER MEAL INSTRUCTIONS:
  1. Put chicken, salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning into a gallon size freezer bag. (DO NOT add broth at this point)
  2. Freeze flat for up to 3 months
TO PREPARE:
  1. Thaw in the bag overnight in the refrigerator or quickly in a bowl of water
  2. Transfer into a slow cooker & add the broth
  3. Cook on low for 5-6 hours (careful not to overcook)
  4. When cooked through, remove, shred then add chicken pack into the soup
  5. Serve with toppings as desired
Recipe by The Family Fudge at https://thefamilyfudge.com/2020/08/27/slow-cooker-chicken-taco-soup/