Description
This Slow Cooker Chicken Taco Soup is a hearty, flavorful, and easy-to-make meal perfect for busy days. Combining tender chicken breasts with a mix of beans, corn, tomatoes, and taco seasoning, this soup simmers slowly to meld all the spices and ingredients into a deliciously comforting dish. Serve it with your choice of classic taco toppings like cheese, sour cream, and cilantro for a satisfying meal the whole family will enjoy.
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
- Chopped cilantro
- Salsa
- Tortilla chips
- Chopped green onions
Instructions
- Prepare the Slow Cooker: Lightly grease the insert of a large 7-quart slow cooker to prevent sticking. Add the chopped yellow onion, chicken broth, taco seasoning, tomato sauce, chili beans, black beans, corn, and drained diced tomatoes with green chiles. Stir all the ingredients well to combine evenly.
- Add Chicken: Place the raw boneless, skinless chicken breasts into the bottom of the slow cooker on top of the mixed ingredients. This will allow the chicken to cook thoroughly while absorbing the flavors.
- Cook the Soup: Cover the slow cooker with its lid and cook on low heat for 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) to confirm it is fully cooked and safe to eat.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker using tongs. Transfer them onto a clean cutting board and shred them using two forks or your hands, then return the shredded chicken back to the slow cooker. Stir well to incorporate the chicken into the soup.
- Serve and Garnish: Ladle the hot soup into individual bowls and serve with your favorite taco toppings such as shredded cheese, sour cream, chopped cilantro, salsa, tortilla chips, or green onions. Enjoy the rich and comforting flavors of this hearty chicken taco soup!
Notes
- For extra heat, use a spicy taco seasoning or add a diced jalapeño before cooking.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- You can substitute the chicken breasts with thighs for a juicier texture.
- Feel free to add additional veggies like bell peppers or zucchini for more nutrition.
- If you prefer a thicker soup, remove the lid in the last 30 minutes to let some liquid evaporate.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
