I love a good chicken tortilla soup. So when I saw a recipe for chicken taco soup, I thought I’d probably like it, too. I didn’t have everything the recipe called for, so I sort of winged it. My version didn’t exactly scream “taco,” but it did taste good. It has a nice kick, making it a great welcome-to-fall soup.

The most amazing part? Poppy tried it! And she said she loved it! I don’t know that that’s true, though, seeing as all she did was lick the spoon four or five times. But still! She tried it! That’s a win in my book.

Chicken Taco Soup
1 can diced tomatoes w/green chilies
1 can whole-kernal corn
1 can tomato sauce
1 can chili beans (mild)
1lb chicken tenders
2tbl taco seasoning
4oz pepper jack cheese, shredded

optional:
sour cream
shredded cheese
tortilla chips

Pour tomatoes, corn, tomato sauce and chili beans into a slow cooker crock. Stir in taco seasoning. Add chicken, pushing it down to make sure it’s covered. Cook on low 4 and a half hours or so. Shred chicken, and stir in pepper jack cheese. Cook until cheese melts. Serve with sour cream, shredded cheese and tortilla chips.