Description
A hearty, flavor-packed chicken taco soup made easily in the slow cooker — bold, cozy, and endlessly customizable.
Ingredients
1 ½ lbs boneless, skinless chicken breasts
1 (15 oz) can black beans, drained
1 (15 oz) can corn (or 1 ½ cups frozen corn)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 packet taco seasoning (mild, medium, or spicy)
1 tsp chili powder (optional for heat)
1 tsp cumin
3 cups low-sodium chicken broth
Salt & pepper to taste
Optional toppings: avocado, sour cream, cheese, cilantro, lime, tortilla chips
Instructions
Place chicken in the bottom of the slow cooker.
Add beans, corn, tomatoes, green chiles, and seasonings.
Pour in broth and stir lightly.
Cook on Low 6–7 hrs or High 3–4 hrs, until chicken is tender.
Shred chicken, return to soup, and mix.
Taste and season as needed.
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