Slow Cooker Chicken Taco Soup Recipe
This dump-and-go slow cooker chicken taco soup is loaded with bold flavors, tender chicken, and your favorite taco toppings. Perfect for busy weeknights or cozy weekends.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Chicken Taco Soup:
- 4 boneless skinless chicken breasts, about 6 ounces each
- 20 ounces diced tomatoes with green chiles
- 15 ounces southwest style corn (Mexicorn)
- 15 ounces chili beans
- 15 ounces black beans, drained and rinsed
- 8 ounces tomato sauce
- ½ onion, chopped
- 1 envelope taco seasoning (1 ounce)
Instructions
- Add chicken breasts to the slow cooker. Top with remaining ingredients and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks in the slow cooker or in a separate bowl, then return it to the pot.
- Serve topped with shredded cheese, sour cream, and/or crushed tortilla chips.
Notes
- Only drain the black beans. Do not drain chili beans as they are in a sauce.
- This is a thick and hearty soup, almost like a chili. To make the soup more brothy, you can add up to a can of chicken broth or chicken stock.
- Refrigerate leftovers in an airtight container for up to 3 days.
- To cut down on sodium, look for reduced sodium chili beans, black beans, diced tomatoes with green chilies, tomato sauce, and taco seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 11g
- Sodium: 1365mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.01g
- Carbohydrates: 52g
- Fiber: 13g
- Protein: 29g
- Cholesterol: 48mg
Find it online: https://cookedbysarah.com/slow-cooker-chicken-taco-soup-recipe/
