Description
This slow cooker chicken taco soup is an easy and flavorful dump-and-go recipe perfect for busy weeknights. It features tender shredded chicken, beans, corn, and classic taco seasonings, all cooked together in your slow cooker for a comforting meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 3 cups chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes with green chilies, and diced onion on top of the chicken.
- Pour in the chicken broth, then sprinkle taco seasoning, ground cumin, salt, and pepper over the ingredients.
- Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
- Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup. Stir well to combine.
- Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.
Notes
- You can use chicken thighs instead of breasts for juicier results.
- If you forget to defrost the chicken, you can add it frozen, just add a little extra cooking time.
- For a crunchier corn texture, add the corn during the last hour of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days or frozen.
- This recipe can also be made in a Dutch oven or on the stovetop if you don’t have a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 0mg