Slow Cooker Chicken Taco Soup
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Slow Cooker Chicken Taco Soup
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An easy crockpot chicken taco soup that's full of veggies, beans, and zesty Mexican-inspired flavor!
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Ingredients
- 4 cups chicken broth low-sodium
- 1 (1 ounce) taco seasoning packet
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 2 lbs. chicken breast boneless, skinless, or boneless, skinless chicken thighs
- 1 (10 ounce) Rotel diced tomatoes with green chilies not drained, canned
- 1 (15 ounce) corn drained, canned
- 1 (15 ounce) black beans drained and rinsed, canned
- 1 (15 ounce) pinto beans drained and rinsed, canned
- 1 cup salsa I use Tostitos, chunky style
- 1 small onion very finely diced (about 1 cup) or 2 teaspoons onion powder
- kosher salt to taste
- ground black pepper to taste
- tortilla chips optional for serving, or Fritos substitute; grated, sliced, chopped, diced, fresh
- sour cream
- cheddar cheese
- green onion
- red onion
- avocado
- 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.
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
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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%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 318 kcal
% 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.
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