Slow Cooker Chicken Taco Soup Recipe
User Reviews
4.0
3 reviews
Good
-
Prep Time
5 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 5 mins
-
Servings
4
-
Calories
582 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Chicken Taco Soup Recipe
Report
Slow cooker chicken taco soup is easy comfort food. Packed with tender chicken, hearty beans, and bold taco flavors, it's the perfect dump-and-go meal for busy weeknights.
Share:
Ingredients
- 4 chicken breasts boneless skinless
- 1 envelope taco seasoning 1 ounce or 2 tablespoons
- 1 small onion chopped
- 1 can tomato sauce 8 ounces
- 1 can black beans 15 ounces drained and rinsed
- 1 can chili beans 15 ounces
- 1 can mexicorn 15 ounces
- 2 cans tomatoes with green chiles 10 ounces each
Add to Shopping List
Instructions
- Dice the onion. Drain and rinse the black beans.
- Put the chicken breasts in the slow cooker and sprinkle the taco seasoning on top.
- Add the rest of the ingredients to the slow cooker: chopped onion, tomato sauce, drained black beans, undrained chili beans, Mexicorn and tomatoes with chiles, and stir.
- Cover and cook on low 6 hours or high 4 hours.
- Remove chicken and shred. Put it back in the slow cooker and stir.
- Top with cheese and scallions if desired.
Notes
- If you're sensitive to spice, use mild taco seasoning and canned tomatoes without green chilis. If you like things hot, add some diced jalapenos or a dash of cayenne pepper.
- Chicken thighs work fine in this soup, too.
- If you want a creamier soup, stir in 1 cup of sour cream right before serving.
- On the other hand, if you want the soup to be soupier, add 1 cup of chicken broth before serving.
- Note that the black beans are drained and rinsed, but the chili beans aren't. Canned chili beans have a mild chili sauce that helps flavor the soup.
- You can replace the black beans with pinto beans, kidney beans, or white beans. Just make sure to drain and rinse them before adding them to the soup.
- If you're sensitive to spice, use mild taco seasoning and canned tomatoes without green chilis. If you like things hot, add some diced jalapenos or a dash of cayenne pepper.
- Chicken thighs work fine in this soup, too.
- Substitute a can of corn if you can't find Mexicorn.
- If you want a creamier soup, stir in 1 cup of sour cream right before serving.
- On the other hand, if you want the soup to be soupier, add 1 cup of chicken broth before serving.
- Note that the black beans are drained and rinsed, but the chili beans aren't. Canned chili beans have a mild chili sauce that helps flavor the soup.
- You can replace the black beans with pinto beans, kidney beans, or white beans. Just make sure to drain and rinse them before adding them to the soup.
Nutrition Information
Show Details
Calories
582kcal
(29%)
Carbohydrates
65g
(22%)
Protein
64g
(128%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
145mg
(48%)
Sodium
2675mg
(111%)
Potassium
2537mg
(72%)
Fiber
18g
(72%)
Sugar
22g
(44%)
Vitamin A
1906IU
(38%)
Vitamin C
42mg
(47%)
Calcium
157mg
(16%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 64g | 128% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 145mg | 48% |
| Sodium | 2675mg | 111% |
| Potassium | 2537mg | 54% |
| Fiber | 18g | 72% |
| Sugar | 22g | 44% |
| Vitamin A | 1906IU | 38% |
| Vitamin C | 42mg | 47% |
| Calcium | 157mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
Other Recipes
You'll Also Love
