Taco Soup

So, I went to a Bible study Tuesday night with a group of ladies from my church. And, in true Southern lady fashion, there was FOOD! Four different soups, eight different desserts, 2 veggie trays, loaves of bread, hot and cold beverages, and real, grown-up dishes.

Because it’s easier to hear the Lord speaking to you if your tummy isn’t growling. I’m pretty sure that’s why.

Oh, I love the South so much.

And, apart from the Advent reflections and preparing of my heart to be still before the Lord, I was introduced to the wonderful world of taco soup.

We had to leave a bit early because I rode with my sister (who  was a nursing mother with a hungry baby at home), so I departed without getting the recipe. Hence, my appeal for help on Twitter Wednesday morning. And my frantic Pinterest search.

I read through 4 or 5, took what I liked, tossed what I didn’t, and ordered my groceries based on my plan.

And this morning, I got up early, tossed all the loveliness into my crock pot, and whizz bang, it was ready by lunchtime! Mind if I share the recipe?


1 pound boneless, skinless chicken breast (You could also totally do a pound of ground beef instead. In fact, that was the meat in my Bible study soup)
1 can black beans, drained and rinsed (some folks also like to add chili beans or pinto beans. not me. yuck.)
2 cans yellow corn, rinsed (really, one is plenty, but I’m a corn gal)
2 10oz cans Rotel diced tomatoes with green chiles
1 8oz can tomato sauce
2 cups low sodium chicken broth (you may be able to get away with water here, but I had it on hand and so I used it)
1 packet taco seasoning (I buy my taco seasoning in bulk from Penzeys, so I just used 1T+ from my jar)
1 onion, diced (I didn’t saute the onion in advance, though you could. I didn’t want to take the time/dirty another pan and it turned out totally fine!)
Shredded cheese, sour cream and Scoops tortilla chips, for serving


Cook your meat. I just drizzled some olive oil on my chicken and put it in a glass dish in a 350-degree oven for 45 minutes. If you’re using ground beef, just brown it. I also think you can put thawed/frozen uncooked chicken in there if you plan for it to cook all day, but I just roasted mine and it was quick.

Shred your meat. If it’s chicken, shred it. I use forks to shred it. I’ve also heard that you can use a hand beater. Never tried that but could work!

Open all your cans. Tricky stuff, I know.

Dump them in. (drain and rinse the black beans, drain the corn)

Dice your onion.  Plop that in, too.

Add your chicken stock/water and taco seasoning. Some folks might wan to add tabasco sauce, cayenne pepper, or even a packet of ranch dressing mix. Whatever makes you glad.

(Confession: I added a heaping Tablespoon of brown sugar. It’s the salt of the South, y’all)

I left it all in the slow cooker on high for 3-4 hours and it was all piping hot and delicious by lunchtime. Ryan came home, served himself a big bowl (complete with cheese and scoops) and declared: “I dig.”


I think that means it’s a success! (And I didn’t tell him about the brown sugar until after he passed his judgement.)

Post by Raechel : www.raechelmyers.com