ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Try MyRecipes: Slow-Cooker Chicken Taco Soup

When it comes to busy weeknights, let the slow cooker do the work for you. Inspired from Taco Pot Pie, this delicious chicken soup has all the taco comforts in one big bowl. The original recipe called for lean ground turkey as a substitute for ground beef, however, I used chicken for a heartier bite. Every spoonful sounded a bit like, "mmmmmm... yum!!" This soup is so good, it officially made its way to the weeknight rotation favorites.

Ingredients 1 can pinto beans 1 can black beans 2 large chicken breasts, chunked 1 package of dry Ranch dressing mix (because everything is better with Ranch) 1 package of taco seasoning 1 tbsp chili powder 1 tsp ground cumin ¾ tsp ground paprika ¼ tsp dried oregano 1 can corn, drained 2 cloves garlic, minced 1 medium white onion, finely diced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 jalapeño, seeded and finely chopped (optional)* 1 – 1 ½ cups of water as needed

Toppings shredded cheese avocado sour cream tortilla strips cilantro

Instructions Step 1. Cook chicken on the skillet (season with salt, pepper, chili powder, cumin) Step 2. Add ingredients together in slow cooker Step 3. Add chicken to slow cooker Step 4. Slow cook for 8 hours on low Step 5. Add toppings and enjoy!