Mexican Chicken Taco Soup

This snappy "Mexican Chicken-n-Hominy Taco Soup" recipe is packed full of great spices that gives it a delicious flavor! Plus it is super easy to make.

Ingredients

2 lb shredded chicken breast or ground chicken
1 (32 oz.) Pacific Organic Chicken Broth
2 (14.5 oz.) cans petite diced tomatoes with green chilies
1 (15.8 oz.) can Great Northern beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can yellow hominy, drained
1 (15.25 oz.) can white hominy, drained
1 1/2  package taco seasoning mix

Optional Toppings

1 package Mexican Shredded cheddar cheese
1 large Avocado; diced 
1 6 oz. Sour cream
1 bag Tortilla Strips

2 Tablespoons olive oil

1 medium onion; diced

Directions

In a large skillet heat oil and cook chicken until no longer pink, 5-7 minutes, stirring occasionally. 

Spoon meat into the crock pot.

Reduce heat and add onion to the skillet and cook for 2-3 minutes.

Add taco seasoning mix, stir until the seasoning absorbs the juices from the meat and onion.

Pour one cup of chicken broth into the pan; stir until seasoning and broth is well blended.

Remove from heat and pour into the crock pot.

Add remaining ingredients, except toppings to slow cooker; combine. Cover and cook on LOW for 4 - 5 hours.

To serve, top with chips, sour cream, avocado, and/or shredded cheese (if desired).