When it’s cold outside I want two things. Delicious warm food and to stay curled up on the couch under a blanket. This is why I love this recipe for slow cooker chicken taco soup. It ticks all my boxes for warmth, yumminess factor and nobody has to stand in front of the stove for hours. Since we do family dinners every Friday, and the number of attendees has reached into the low 20’s, this recipe is perfect for being able to feed everyone I love but not have to miss all the action elsewhere in the house.
To feed as a large crowd all you need to do is double the recipe! Food love can’t get easier than that, my friend.
What goes with slow cooker chicken taco soup
In our house, we simply serve slow cooker chicken taco soup with chips, shredded cheddar cheese, and sliced jalapeńos. But if you’re looking for a bit more you can try this amazing cornbread recipe I have. It’s so good dipped into the soup.
Is chicken taco soup low carb
This recipe isn’t low carb, but it can be turned into a low carb recipe. Chili beans and corn both have a high amount of carbs, so to make this recipe low carb you can remove the beans and corn.
Tell me what you think. Do you love a good slow cooker chicken taco soup for those super cold days?
Slow Cooker Chicken Taco Soup
- 1 Rotisserie Chicken
- 2 cans Chili Beans
- 1 can Whole Kernel Corn
- 1 can Diced Tomatoes large can
- 2 Tbsp Taco Seasoning (one package)
- Shredded Cheese
Add all ingredients to your slow cooker and mix.
Turn slow cooker on low and cook for 6 hours.
Mix well and serve.