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Slow Cooker Chicken Taco Soup
An easy crockpot chicken taco soup that's full of veggies, beans, and zesty Mexican-inspired flavor!
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 8 people
Calories: 318 kcal
Course:
Lunch , Dinner
Cuisine:
American , Mexican
Ingredients
- 4 cups low-sodium chicken broth
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 2 lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup chunky-style salsa (I use Tostitos)
- 1 small onion, very finely diced (about 1 cup) or 2 teaspoons onion powder
- Kosher salt and ground black pepper, to taste
- Optional, for serving: tortilla chips or Fritos; sour cream; grated cheddar cheese; sliced green onions; chopped red onion; diced avocado; fresh cilantro
Instructions
- In a large slow cooker, whisk together the broth, taco seasoning, cumin, and garlic powder. Add the remaining ingredients and stir to combine.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and the onions are soft. Shred the chicken with two forks; stir the meat back into the soup. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with optional toppings.
Cup of Yum
Notes
- How to Store: Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
- How to Freeze: Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months.
- How to Reheat: Thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or pot and reheat on low, just until warmed through. You can also reheat individual portions in the microwave for about 1-2 minutes.
Nutrition Information
Serving
1/8 of the recipe
Calories
318kcal
(16%)
Carbohydrates
36g
(12%)
Protein
35g
(70%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
1018mg
(42%)
Potassium
1117mg
(32%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
709IU
(14%)
Vitamin C
12mg
(13%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 318
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 318kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1018mg | 42% |
| Potassium | 1117mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 12mg | 13% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.