Slow Cooker Chicken Taco Soup
User Reviews
5.0
9 reviews
Excellent
Slow Cooker Chicken Taco Soup
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This delicious and hearty soup is filled with taco-seasoned chicken, black beans, corn, and so much more!
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Ingredients
- 1/2 cup chopped yellow onion
- 1 cup chicken broth
- 1 packet (1 ounce) low-sodium taco seasoning
- 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) whole kernel corn drained then rinsed
- 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles) drained
- 1 ½ lbs. raw boneless, skinless chicken breasts
- Taco Toppings: cheese, sour cream, cilantro, salsa, etc. optional
Instructions
- 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.
- Cover with lid and cook on low heat for 4 hours, or until chicken is cooked through (165 degrees F.)
- Carefully remove chicken and shred on a clean butting board. Place back into slow cooker and stir to combine.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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