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.
Equipment
- 6 quart slow cooker or larger
Ingredients
- 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
- Add chicken breasts to the slow cooker.
- Top with remaining ingredients and stir to combine.
- Cover and cook on low 6-8 hours or high 3-4 hours.
- Shred the chicken with two forks in the slow cooker or in a separate bowl, then return it to the pot.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.
- 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.
To cut down on the sodium look for reduced sodium chili beans, black beans, diced tomatoes with green chilies, tomato sauce, and taco seasoning. The nutrition information below is automatically calculated and assumes you are not using any low-sodium / no salt added products.
Nutrition
Calories: 342kcal | Carbohydrates: 52g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1365mg | Potassium: 1284mg | Fiber: 13g | Sugar: 11g | Vitamin A: 810IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 5mg
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