Crock Pot Chicken Taco Soup
User Reviews
5
Crock Pot Chicken Taco Soup
Description
Crock Pot Chicken Taco Soup begins by slow-cooking chicken breasts coated in Valentina hot sauce until tender enough to shred. The shredded chicken is returned to the crock pot, where chicken broth, pureed Italian stewed tomatoes blended with fresh cilantro, drained black beans, and corn are added. The soup simmers further to meld flavors and heat the ingredients thoroughly.
The resulting soup balances spicy, tangy, and savory notes with hearty beans and corn adding body and texture. The use of a blender for the tomatoes and cilantro creates a smooth tomato base with fresh herb undertones. This makes a comforting meal with the flexibility to customize toppings such as shredded cheddar, sour cream, diced tomatoes, green onions, avocado, or tortilla chips for contrast.
This recipe adapts well to substitutions in protein and beans, allowing for ground beef, pork, turkey, or vegetarian versions. It also allows various tomato types, including canned Rotel or stewed Italian tomatoes. Leftovers can be stored and reheated while maintaining rich flavors that develop further overnight.
Ingredients
- 3 chicken breast
- hot sauce Valentina
- 2 cans chicken broth
- 3 cans italian stewed tomatoes
- 1 bunch cilantro with the stems removed
- salt to taste
- 2 cans black beans drained and rinsed
- 2 cans sweet corn drained and rinsed
Instructions
- Place the chicken breasts in a crock pot and smother them with Valentina hot sauce.
- Cook on high for 3 hours. Shred with two forks and return to the crock pot.
- Add chicken broth. In a blender, blend the stewed tomatoes until smooth. Add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans, and salt. Let cook for about 1 more hour.
- Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.
Notes
- Ground beef, shredded pork, or turkey can replace the shredded chicken for variation.
- Any type or combination of beans can be used instead of black beans—pinto or kidney work well.
- Stewed Italian tomatoes or canned Rotel both function well in the soup base.
- Toppings like shredded cheddar, sour cream, diced tomatoes, green onions, sliced avocado, and tortilla chips enhance the finished soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 29g | 58% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 715mg | 30% |
| Potassium | 1138mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 81mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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