Creamy Chicken Taco Soup
Servings 6 people
Equipment
- Large crock pot
Ingredients
- 2 lbs 907 g boneless, skinless chicken thighs or breasts
- 2 cups 298 g puréed tomatoes (canned is fine)
- ½ cup 80 g chopped onion
- 2 jalapeños diced (remove seeds for less heat)
- ¼ cup 56 g butter
- 3 tbsp taco seasoning
- ¾ tsp salt adjust to taste
- 5 cups 1.18 kg chicken broth
- ¾ cup 172 g sour cream
Instructions
Dump-and-Go Crockpot Instructions
- Add everything except sour cream
- Place chicken, tomatoes, onion, jalapeños, butter, taco seasoning, salt, and chicken broth directly into the crockpot.
- Cook
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Shred the chicken
- Remove chicken, shred with two forks, and return it to the crockpot.
- Make it creamy
- Stir in sour cream. Cover and cook an additional 10–15 minutes on LOW, just until warmed through.
- Do not boil once sour cream is added.
- Serve & enjoy
- Ladle into bowls and add your favorite toppings.
