Easy Crock Pot Chicken Taco Soup

User Reviews

5

32 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    6 hrs

  • Total Time

    6 hrs 10 mins

  • Servings

    6

  • Calories

    322 kcal

  • Course

    Main Course

  • Cuisine

    American, Mexican

Easy Crock Pot Chicken Taco Soup

Report
This Easy Crock Pot Chicken Taco Soup melds boneless chicken breasts with white beans, diced tomatoes with green chilis, chopped onion, chicken broth, and taco seasoning into a hearty, mildly spiced soup. The ingredients cook slowly together, allowing flavors to blend and chicken to tenderize, resulting in a comforting and filling meal. It can be topped with favorite taco garnishes for added texture and taste.

Description

The recipe involves placing raw chicken breasts in the slow cooker along with drained white northern beans, diced tomatoes with green chilis, chopped onion, chicken broth, and spices including taco seasoning, garlic salt, salt, and pepper. The soup cooks on low for 6 to 8 hours or on high for 3 to 4 hours, during which the chicken becomes tender enough to shred easily in the pot.

Once shredded, the chicken is mixed back into the soup, distributing protein evenly. The resulting soup combines the warmth of spices with the creaminess of beans and acidity from tomatoes, creating a layered but straightforward taco-inspired flavor. It's practical for set-and-forget cooking and serves well as a casual dinner.

The soup benefits from additional white beans or tomatoes to stretch servings. Leftovers store well in airtight containers for 5-7 days, making it a convenient make-ahead option.

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Ingredients

Servings
  • 3 chicken breast boneless
  • 2 cans White beans 15 oz - White Northern Beans
  • ½ onion chopped
  • 1 can diced tomatoes with green chilis (10 oz)
  • 2 Tbsp taco seasoning
  • ½ tsp garlic salt
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth

Instructions

  1. Place the chicken in the crock pot. Dump everything else in the crockpot on top.
  2. Cover and cook on low for 6 to 8 hours or low for 3-4 hours.
  3. Remove chicken and shred. Place shredded chicken back in slow cooker and stir.
  4. Serve topped with your favorite taco toppings and enjoy!

Notes

  • Adding extra beans and tomatoes helps stretch the soup to feed more people without losing flavor.
  • Refrigerate leftovers in an airtight container to keep for up to 5 to 7 days.
  • This soup can be topped with typical taco garnishes like cheese, sour cream, or cilantro for added flavor and texture.

Nutrition Information

Show Details
Calories 322kcal (16%) Carbohydrates 37g (12%) Protein 36g (72%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 72mg (24%) Sodium 911mg (38%) Potassium 1117mg (24%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 390IU (8%) Vitamin C 14mg (16%) Calcium 111mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories 322kcal 16%
Carbohydrates 37g 12%
Protein 36g 72%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 911mg 38%
Potassium 1117mg 24%
Fiber 9g 36%
Sugar 3g 6%
Vitamin A 390IU 8%
Vitamin C 14mg 16%
Calcium 111mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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User Reviews

Overall Rating

5

32 reviews
Excellent

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