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Slow Cooker Chicken Taco Soup
5 from 9 votes

Slow Cooker Chicken Taco Soup

This delicious and hearty soup is filled with taco-seasoned chicken, black beans, corn, and so much more!

Prep Time
10 mins
Cook Time
4 hrs
Servings: 8
Course: Main Course, Soup, Lunch, Dinner, Others
Cuisine: American, Mexican

Ingredients

  • 1/2 cup chopped yellow onion
  • 1 cup chicken broth
  • 1 packet (1 ounce) taco seasoning low-sodium
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) chili beans (or pinto beans), drained
  • 1 can (15 ounces) black beans drained then rinsed
  • 1 can (15 ounces) corn drained then rinsed, whole kernel
  • 2 cans (10 ounces, each) diced tomatoes with green chiles drained, Rotel brand
  • 1 ½ lbs. chicken breast raw, boneless, skinless
  • cheese optional, taco toppings
  • sour cream
  • cilantro
  • salsa

Instructions

    Cup of Yum
  1. Grease the insert of a large 7 quart slow cooker. Add all the ingredients to the slow cooker except the chicken. Stir well to combine. Then place the raw chicken breasts into the bottom.
  2. Cover with lid and cook on low heat for 4 hours, or until chicken is cooked through (165 degrees F.)
  3. Carefully remove chicken and shred on a clean butting board. Place back into slow cooker and stir to combine.
  4. Serve soup in individual bowls with your favorite toppings. We like cheese, sour cream, tortilla chips, green onion, cilantro, etc. Enjoy!

Notes

  • *After the 4 hours is up, and if you are not ready to serve it yet, you can keep the soup on the warm setting for another 3 to 4 hours.
  • Nutrition Info: 1 serving = 220 calories / 2 fat / 27 carbs / 23 protein
  • *Nutrition Info does not include any toppings. 
  • Recipes makes 8 servings total.
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