Description
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.
Ingredients
Scale
- 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
- Step: Add chicken breasts to the slow cooker.
- Step: Top with remaining ingredients and stir to combine.
- Step: Cover and cook on low 6-8 hours or high 3-4 hours.
- Step: Shred the chicken with two forks in the slow cooker or in a separate bowl, then return it to the pot and stir to combine.
- Step: Serve topped with your 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.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 11 g
- Sodium: 1365 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 13 g
- Protein: 29 g
- Cholesterol: 48 mg