Description
A hearty, flavor-packed chicken taco soup made easily in the slow cooker — bold, cozy, and endlessly customizable.
Ingredients
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1 ½ lbs boneless, skinless chicken breasts
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1 (15 oz) can black beans, drained
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1 (15 oz) can corn (or 1 ½ cups frozen corn)
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1 (14.5 oz) can diced tomatoes
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1 (4 oz) can diced green chiles
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1 packet taco seasoning (mild, medium, or spicy)
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1 tsp chili powder (optional for heat)
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1 tsp cumin
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3 cups low-sodium chicken broth
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Salt & pepper to taste
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Optional toppings: avocado, sour cream, cheese, cilantro, lime, tortilla chips
Instructions
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Place chicken in the bottom of the slow cooker.
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Add beans, corn, tomatoes, green chiles, and seasonings.
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Pour in broth and stir lightly.
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Cook on Low 6–7 hrs or High 3–4 hrs, until chicken is tender.
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Shred chicken, return to soup, and mix.
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Taste and season as needed.
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Serve with favorite toppings and lime wedges.
Notes
Adjust spice with taco seasoning or extra chili powder.
For creamy texture, stir in cream cheese or a splash of heavy cream before serving.
Stores 4 days in fridge or 3 months frozen (add broth when reheating).
Great for meal prep and Healthy Soup Recipes!
- Prep Time: 10 minutes
- Cook Time: 6 hours (Low) or 3 hours (High)
- Category: Dinner
Nutrition
- Calories: 360 kcal per serving