Food Review: Slow Cooker Chicken Taco Soup

My big crockpot!

So, after more than a month at my own place and more than a year of owning a crockpot, I finally busted out my crockpot! As far as the former goes, I’ve been procrastinating on it because I knew it would involve a trip to the store to get ingredients for a specific recipe and such. As for the latter, I wasn’t going to mess with it until I had my own place. Alas, I was ready today after visiting the store yesterday evening. Here’s the recipe from All Recipes I used, Slow Cooker Taco Chicken Soup.

Without the lid before I started cooking.

Okay, can I just say, what’s the difference between soup and chili? Does chili need to have beans to be a chili? But aren’t there soups with beans? I don’t get it! In any event, this was super easy to gather the ingredients for (again, something that fills me with dread and causes procrastination) because most of the ingredients were in the canned goods and Mexican food aisles at my grocery store, which are also right next to each other, and to prepare. The only snag is that I still am not quite adept at finely chopping an onion. I’m super awkward and clumsy with it and just sort of chop all over the place, as the lines in my cutting board can attest to. Otherwise, it’s literally just dumping the cans of beans, tomato sauce, taco seasoning and BEER into the crockpot. This is the beer I used:

Yum. Had to test it out!

I’ve heard other goes with light beers, but I just can’t roll that way. I had to go with something thicker and creamier! Also, I feel like people who aren’t into beer would get nervous about seeing beer in the ingredients list like the soup/chili will taste like beer. I assure you, person, it does not taste like beer! Beer is just a good base/marinade. (Great for steak and breads, too!)

So, once all the ingredients are in the crockpot, I followed the recipe by turning it to low heat and leaving it alone for five hours. At the five hour mark, I got my knife out and awkwardly cut the chicken breasts down to smaller pieces, returned it to the crockpot and let it cook for another two hours. I will say, it was incredibly hard not to start chomping on those thick pieces of juicy-looking chicken!

At the two hour mark, I loaded up a bowl with the soup/chili mixture and added crunched tortilla chips, sour cream and shredded Cheddar cheese and grabbed another one of my favorite beers to wash it down with:

My order was a bit off: Cheese, sour cream and then chips would have made more sense. Oh well!
Also one of my favorite for its directions on a “hard pour,” i.e., flipping the bottle over and pouring directly into the glass without any tilting nonsense.

Folks. I’m here to inform you that this All Recipes recipe and my first time using the crockpot was a five-star success. So. Dang. Good. Oh my. I had two bowls and wish I could have kept going, but I was stuffed. And I wanted leftovers. I think I should have leftovers for a quite a while (and no shame for my ugly food photos):

That’s the biggest bowl I have for leftovers.

One final note about the preparation and such, I didn’t add anything to the recipe that wasn’t listed. Usually I play around and add other seasonings and such. For instance, I thought about adding seasonings like black pepper, oregano and sea salt to the chicken breasts (and forgot), but it didn’t need that! It’s flavorful as is.

The other plus? I’m surprised at how easy a crockpot is to clean. You take out the inner piece, clean that and the lid and boom. Nothing too difficult. You don’t have to worry about the cord. And if I wanted to, I could have made a smaller version of this recipe since I have a baby crockpot! But I’m game for the big thing of leftovers.

Ahh, if you like a little kick with a little crunch with a little mhmm from the sour cream and cheese, you can’t go wrong with this!

Rating: 5 out of 5.

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