CHEESY CHICKEN TACO SOUP 
4 chicken breasts (I used frozen boneless skinless)
1 packet taco seasoning
1 (32 oz.) box + 1/2 box chicken broth (48 oz. total)
2 chicken bouillon cubes
2-3 whole jalapenos (give or take some, depending on how much spice you like)
1 can petite diced tomatoes
1/3 cup your favorite salsa
2 cans whole kernel corn
1 can black beans
8 oz. Velveeta cheese
4 oz. Pepper Jack cheese

Place frozen chicken breasts in crockpot. Pour in taco seasoning, chicken broth and chicken bouillon cubes. Turn crockpot on high until chicken is cooked. When done, take chicken out and shred it. (I like to put mine in the kitchen aid mixer with the whisk attachment for quick shredding).

Place chicken back in the slow cooker. Meanwhile, chop up 2-3 jalapeņos in the food processor (including seeds). I personally like to add 3 because I love this soup with a spicy kick.

Add the diced tomatoes, salsa, corn, beans, and jalapenos and give it a good stir. Add your cheeses (make sure it is diced up small so it will melt quickly) and turn crockpot to low until cheese is melted. When cheese is melted you can serve it up or keep crockpot on warm until ready to serve!

Super easy recipe!

Submitted by: Emma Kiely

 

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