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SLOW COOKER CHICKEN TACO SOUP

Slow Cooker Chicken Taco Soup

A hearty and flavorful chicken taco soup made easy in the slow cooker, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 2 cans diced tomatoes with green chiles 10 ounces each, undrained
  • 1 can chili beans 16 ounces, with their sauce
  • 1 can black beans 15 ounces
  • 1 can whole-kernel corn 15 ounces, drained
  • 1 g onion chopped
  • 1 can tomato sauce 8 ounces
  • 1.5 cups chicken stock use low-sodium if preferred
  • 1 packet taco seasoning 1.25 ounces
  • 3 whole boneless, skinless chicken breasts thawed
To Serve
  • 8 ounces shredded Cheddar optional
  • 8 ounces sour cream
  • 1 cup crushed tortilla chips for topping

Equipment

  • Slow Cooker

Method
 

  1. Combine tomatoes, both beans, corn and onion in a slow cooker. Stir in tomato sauce, stock and taco seasoning.
  2. Arrange chicken on top; gently push it just beneath the liquid. Cover; cook on LOW about 5 hours.
  3. Check each breast reaches at least 165°F (74°C). Continue cooking if needed. Transfer to a board; cool briefly until manageable, then pull apart with two forks.
  4. Return shredded chicken to the soup. Cover and cook on LOW another 2 hours.
  5. Ladle into bowls. Divide Cheddar, sour cream and crushed chips among servings as desired.

Notes

This soup is great for meal prep. It can be frozen in individual portions for quick meals. Add a squeeze of lime for extra flavor before serving.