Description
Discover how to make a delicious Creamy Chicken Taco Soup that’s hearty, flavorful, and perfect for cozy nights in. Get the recipe now!
Ingredients
- – 2 boneless skinless chicken breasts (about 450g)
- – 1 cup (240ml) frozen corn
- – 1/2 onion, chopped
- – 1 can (14 oz. / 400g) of black beans, rinsed and drained
- – 1 can (8 oz. / 225g) of diced tomatoes with green chilies
- – 2 cups (480ml) chicken broth
- – 2 tablespoons (30 ml) Taco Seasoning
- – 1 teaspoon (5 ml) Garlic Salt
- – 8 oz. (225g) beef bacon, diced into small pieces
Instructions
- Put all components, except the cream cheese, into a 6-quart slow cooker.
- Seal with a lid and let it simmer on a low setting for 6-8 hours or on a high setting for 3-4 hours.
- Tear the chicken into pieces and mix it back into the slow cooker.
- Add the cream cheese, cover again, and let it cook on low for an additional hour or on high for another 30 minutes until the cream cheese is melted.
- Garnish with your preferred taco toppings and savor the dish!
Notes
- For a smokier flavor, try using smoked paprika instead of regular paprika in the Taco Seasoning.
- Substitute the beef bacon with turkey bacon for a lighter option without compromising on taste.
- To add a touch of freshness, garnish the dish with freshly chopped cilantro before serving.
