Slow Cooker Chicken Taco Soup

This Slow Cooker Chicken Taco Soup is an insanely easy dump and go dish that is packed with flavor. Tender shredded chicken, delicious veggies and aromatic broth make this soup so cozy and comforting.

Course Main Course, Soup

Cuisine American, Latin

Keyword chicken, gluten free, slow cooker

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 339kcal

Author Sara

Equipment

1 Slow Cooker

Ingredients

2 lbs Chicken Breast
1 packet Taco Seasoning
1 Red Bell Pepper seeded & diced
1 Yellow Bell Pepper seeded & diced
1 Yellow Onion diced
1 cup Carrots peeled & chopped
4 cloves Garlic minced
28 oz Crushed Tomatoes
4.5 oz Diced Green Chiles
15 oz Canned Black Beans drained
2 cups Frozen Corn or canned
32 oz Chicken Broth

Instructions

Place the chicken breasts in the bottom of the slow cooker and top with the taco seasoning packet
Add the diced onion, bell peppers, chopped carrots, and minced garlic
Then the black beans, crushed tomatoes, green chiles, corn and broth
Give it all a little stir
Cook on high for 3-4 hours or low for 6-8
When done, remove chicken and shred with two forks. Stir it back into the soup and taste for seasoning - add salt and pepper if needed
Serve with your favorite toppings and enjoy!

Notes

You can also use boneless, skinless chicken thighs if you prefer over breasts
I do not add salt because the seasoning and broth both contain salt, but taste when done and add as needed
Feel free to switch up the beans, kidney or pinto would be great as well
Topping Ideas
- Sour Cream or even greek yogurt, I love the added protein
- Sliced jalapeños
- Shredded cheese - we used and loved sharp white cheddar cheese
- Lime slices
- Cilantro
- Diced Oniondr

Nutrition