Recipe - Crockpot Chicken Taco Soup

A couple weeks ago, I was craving something warm and hearty, so I did what every other blogger does. I turned to Pinterest and found this recipe from Kristine's Kitchen.

Ingredients:

• 1 cup mild salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinse and drained
• 1 (15 ounce) can corn, drained
• 1 (14.5 ounce) can petite diced tomatoes
• 3 tablespoons taco seasoning (homemade or store-bought)
• 2 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, and tortilla chips

Directions:

1. Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it's completely covered by the liquid and other ingredients.
2. Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
3. Serve with toppings as desired.

This recipe was absolutely delicious and perfect for a chilly night at home. I ended up adding a dollop of sour cream, cilantro, green onions, avocado, and jalapenos to mine with a side of tortilla chips.