Slow Cooker Taco Soup

This is a great version of taco soup.  I found it on allrecipes.com and switched it up a bit, based on some of the comments I read, and personal preference.  The original recipe called for lemon, but I switched it to lime because I love the flavor that lime adds to Mexican food.  I also turned it into a slow cooker recipe, because for some reason, even if it still takes a lot of preparation, if I prepare it at 10 AM instead of 5 PM, I feel so good about my dinner!  This turned out to be a really delicious soup.  I even got a thumbs up from Jen, who has her own great taco soup recipe.  Not bad!


Slow Cooker Taco Soup
adapted from: allrecipes.com


2 chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5) cans chicken broth
1 c. chopped onion
1/2 tsp. chili powder
1 Tbsp. lime juice (or a little more if you love lime, like I do. I juiced one whole lime)
1 c. chunky salsa
1 can black beans
1 c. frozen corn kernels
corn tortilla chips
shredded cheddar cheese 
sour cream


In your slow cooker, combine the olive oil, garlic, cumin, chicken broth, onion, chili powder, lime juice, salsa and beans and stir it well.  Add the chicken breasts and cook it on low for 6-8 hours.  When the chicken is cooked through, remove it from the slow cooker, shred it, and add it back to the soup.  Add the frozen corn and let it cook for about 7 minutes before serving.  Serve it with corn tortilla chips (I used Frito chips), sour cream and cheese.  Enjoy!