Food, Surviving Chaos

Slow Cooker Taco Soup

Taco Soup

Tuesdays are for tacos or so the saying goes. But how about a twist….Taco Soup! If your looking to change up your Tuesday dinner routine, put some soup on!!! This slow cooker recipe is a perfect addition to your fall or winter Taco Tuesdays; the longer it cooks, the deeper the flavor. And don’t forget to pair it with some avocado and tortilla strips. Buen Provecho!!


  • 1 lb boneless skinless chicken breast
  • 1 diced onion
  • 2 garlic cloves, minced
  • 14.5 oz canned low sodium pinto beans, drained
  • 14.5 oz canned low sodium black beans, drained
  • 14.5 oz canned diced tomatoes with green chilies
  • 14.5 oz canned corn, drained
  • 2 cups fat free low sodium chicken broth
  • 1.25 oz taco seasoning

Let’s Make It!

  • Add all ingredients to Crock-Pot
  • Cook on LOW 4 hours (up to 8 is fine)
    • The longer the soup cooks, the deeper the flavor
  • Remove chicken and shred/chop
  • Return chicken to soup. Enjoy!!!

Surviving Chaos

  • Vegetarian option: Leave the meat out entirely and add more of you favorite beans.
  • Don’t forget to freeze: This soup freezes really well for up to 2 months.
    • Freeze in small portions for quick and easy lunches.
  • Customize it: Switch out the chicken for ground beef or ground turkey.
    • Be sure to brown the ground beef or turkey first.
Food, Surviving Chaos

Taco Tuesday!!!

Chicken Tacos (Before) Chicken Tacos (After)

During the my husbands travel weeks (or any time for that matter) my Crock-pot makes an appearance! Taco Tuesday is one of our favorite Crock-pot recipes because 1) It cooks while we are at work & school 2) Its all cooked in 1 pot and 3) the kids will eat it!! This recipe for Crock-Pot Chicken Tacos creates flavorful, incredibly tender shredded chicken that works beautifully in a variety of Mexican dishes. And don’t forget the Crock-pot liners for easy clean up!


  • 5 boneless, skinless chicken breasts
  • 3 heaping tablespoons homemade taco seasoning mix or store-bought
  • 3/4 cup diced onion
  • 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes (or similar variety)
  • 1 (4.5 ounce) can diced green chiles, un-drained
  • 1/2 cup chopped fresh cilantro
  • Corn or flour tortillas
  • Toppings – cheese tomatoes, lettuce, avocado, etc.


  1. Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the un-drained green chiles. Cover and cook on low for 6 to 8 hours.
  2. Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.

*Recipe courtesy of Valerie’s Kitchen