Taco soup is by far one of my favorite meals to make because you can do so much with the leftovers…. and leftovers are life.

Let’s be real though, anything you can throw in a crockpot and leave for hours is a win in my book.

You can always switch up the ingredients you throw in, but my version is below and I’m telling you… people love it.

1 can black beans, drained
1 can corn, drained
4 boneless chicken thighs
1 can tomato sauce
1 packet taco seasoning – if you don’t have taco seasoning (because I always run out), you can use chili powder, cumin, garlic powder, salt, pepper and voila!
3 tbsp. taco sauce
2 cups water
toppings:
shredded cheese
sour cream
avocado
crushed tortilla chips
jalapenos

Throw it in the slow cooker on low for 6-8 hours. Shred the chicken before serving.

Now, most importantly… these leftovers I speak of. I’ve used a strainer to drain the juice from the soup to make quesadillas, tacos, nachos, and even thrown it over a baked potato before. When you’ve had a long week, you make leftovers go a loooooong way. Enjoy!