Description
This hearty Slow Cooker Chicken Taco Soup is a flavorful and easy-to-make meal perfect for busy days. Combining tender shredded chicken, beans, corn, tomatoes, and taco seasoning, it simmers slowly to blend delicious southwestern flavors. Serve with your favorite taco toppings like cheese, sour cream, and cilantro for a comforting and crowd-pleasing dish.
Ingredients
Scale
Main Ingredients
- 1/2 cup chopped yellow onion
- 1 cup chicken broth
- 1 packet (1 ounce) low-sodium taco seasoning
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) chili beans or pinto beans, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained and rinsed
- 2 cans (10 ounces each) Rotel (diced tomatoes with green chiles), drained
- 1 ½ lbs. raw boneless, skinless chicken breasts
Taco Toppings (Optional)
- Shredded cheese
- Sour cream
- Cilantro
- Salsa
- Tortilla chips
- Green onion
Instructions
- Prepare slow cooker: Grease the insert of a large 7-quart slow cooker to prevent sticking. Add all ingredients except the chicken to the slow cooker insert and stir them well to combine the flavors evenly.
- Add chicken: Place the raw boneless, skinless chicken breasts on the bottom of the slow cooker on top of the mixed ingredients for even cooking.
- Cook soup: Cover the slow cooker with its lid and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F, ensuring it’s fully cooked and tender.
- Shred chicken: Carefully remove the cooked chicken breasts to a clean cutting board. Use two forks to shred the meat finely, then return the shredded chicken back into the slow cooker, stirring well to combine with the soup.
- Serve and garnish: Ladle the soup into individual bowls and offer your favorite taco toppings such as cheese, sour cream, cilantro, salsa, tortilla chips, and green onions to enhance flavor and texture. Enjoy your warming taco soup!
Notes
- Use low-sodium chicken broth and taco seasoning to control salt content.
- If you prefer a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- For a spicy kick, add chopped jalapeños or hot sauce to taste.
- To make this recipe gluten-free, verify that your taco seasoning and canned ingredients are labeled gluten-free.
