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Slow Cooker Chicken Taco Soup

Flavorful Slow Cooker Chicken Taco Soup for Cozy Nights

This Slow Cooker Chicken Taco Soup is a quick and hearty meal, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Mild Salsa Substitute with your favorite salsa for different heat.
  • 1 can Black Beans Rinse and drain before use.
  • 1 can Pinto Beans Rinse and drain prior to adding.
  • 1 cup Corn Canned corn should be drained; frozen corn works too.
  • 1 can Petite Diced Tomatoes Fire-roasted tomatoes can be used for smokiness.
  • 2 tablespoons Taco Seasoning Adjust according to your spice preference.
  • 4 cups Low Sodium Chicken Broth Use vegetable broth for a vegetarian option.
  • 2 pounds Boneless Skinless Chicken Breasts Cook from raw for tenderness; substitutable with thighs or rotisserie.
Optional Toppings
  • Cilantro Adds freshness.
  • Plain Greek Yogurt or Sour Cream Creamy options that balance spices.
  • Grated Cheese Melts beautifully into the soup.
  • Avocado Enhances the dish with creaminess and healthy fats.
  • Green Onion Provides color and mild flavor.
  • Tortilla Chips Offers crunch and a fun texture contrast.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow Cooker Chicken Taco Soup
  1. Combine the Base Ingredients: In a slow cooker, add the mild salsa, black beans, pinto beans, corn, petite diced tomatoes, and taco seasoning. Mix well and pour in the chicken broth.
  2. Add the Chicken: Nestle the raw chicken breasts into the soup mixture, ensuring they are fully submerged. Cover the slow cooker.
  3. Set the Slow Cooker: Cook on low for about 6 hours, keeping the lid closed to maintain steam.
  4. Shred the Chicken: After cooking, remove the chicken, shred it, and return to the soup.
  5. Final Touches and Serve: Stir the soup, let it warm through, and serve with optional toppings.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 38gProtein: 25gFat: 10gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 15mg

Notes

Don’t overcook to prevent dryness. Leftovers store well in the fridge or freezer.

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