This is by far my favorite taco soup recipe, it has so much flavor! My husband loves to eat it by dipping in one chip at a time, I like to crunch a bunch in at once. We eat this constantly at our house. I make up a big batch in the crock pot and freeze the leftovers in individual containers – it reheats really well.
Emily’s Southwest Taco Soup
3 chicken breasts
Valentina hot sauce
2 cans chicken broth
3 cans italian stewed tomatoes
1 bunch cilantro, with the stems removed
salt to taste
2 cans black beans, drained and rinsed
2 cans sweet corn, drained and rinsed
Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times.
Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.