So, dinner the other night was at 9:30 pm. Yes, really. The picture above isn’t pretty but this was my bowl of soup at 9:30 pm!
My son had play rehearsal until 5:30 pm and needed to be at the high school for his orchestra concert at 6:00 pm. He ate a snack while I drove between the two sites. He ran in to get ready for the 7:00 pm concert. Normally I would run home but since my daughter was sick and not going to the concert I got an awesome parking space and made a bunch of phone calls and got some emails sent out. My office is often my car.
The concert did not let out until after 9:00 pm. I think that is too late for 6th – 8th graders. My son still had math, science, and English for homework and to eat dinner. Thankfully I had started dinner about 3:00 pm and knew it was waiting at home in the slow cooker for us. A loaf of bread was in the bread maker too for us to have with our soup. Hot bread and warm soup? Perfect.
It was such a relief to know that as we headed home that dinner was ready in the slow cooker. We weren’t trying to stop by one of the very crowded fast food places because everyone was headed to them!
The soup was a bit spicy (cut back on the red pepper, Cayenne pepper and/or chili powder if you like things without so much heat) but for us it was what we needed. My daughter has been battling a head cold and the spice allowed her to breathe a bit while she was eating it. She said she could actually taste something! My son likes hot and spicy and could add a dash of hot sauce to the broth. I added sour cream to the top of mine to cool it down just a bit.
You can add black beans, cheese, tortilla chips, sour cream, green onions, sliced onions, or peppers to the soup as you like. Remember to taste and make it your own!
Slow Cooker Chicken Taco Soup
- 1 1/2 to 2 lbs chicken breast, cut into 1″-2″ pieces (Hint– If your chicken breast is still slightly frozen it is super easy to cut!)
- 2 (28 oz) cans tomatoes – at least one can of sauce other can is your choice either sauce, crushed, or diced
- 2 (15 oz) can corn, drained
- 1 (16 oz) beans, drained and rinsed – you choice (I used garbanzo beans because that is what I had on hand)
- other add ins : one thinly sliced onion, one diced green pepper, if desired
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon powdered garlic
- 1 teaspoon onion powder
- 1 teaspoon Cayenne pepper
- 1/2 teaspoon oregano
- dash red pepper flakes, if desired
- Toppings for serving: sour cream, shredded cheese, tortilla chips, sliced olives,
- Place all ingredients in slow cooker. Stir well and cook on low 5-6 hours.
- Serve hot with toppings as desired.