Chicken Taco Soup

courtesy of my friend Jaylyn, who delivered some of this soup to us when we brought CaiQun home from China; it immediately became one of Matt’s favorites


4 chicken breast halves (frozen or fresh)

2 15 oz. cans black beans un-drained (low sodium works well)

2 15 oz. cans Rotel OR Mexican stewed tomatoes

1 cup salsa

4 oz. can chopped green chilies

14.5 oz. can tomato sauce

15 oz. can of corn (drained)


Combine all ingredients in a large crock pot. Cover and cook on low for 8 hours.

Remove chicken breasts, shred with fork, and stir back into soup.

Serve with chips, shredded cheese, and/or sour cream.

To Freeze

Cook completely and freeze instead of serving immediately.

Thaw and heat before eating.


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