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Easy Crock Pot Chicken Taco Soup

Close-up of a bowl filled with vibrant chicken taco soup crock pot, featuring shredded chicken, black beans, corn, and tomatoes.
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Prepare this simple, flavorful chicken taco soup in your slow cooker for an easy weeknight dinner. This dump and go recipe yields a large batch perfect for leftovers or freezing.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 packet (1 ounce) taco seasoning mix
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla strips

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, and diced green chilies over the chicken.
  3. Sprinkle the taco seasoning, cumin, and chili powder over the ingredients.
  4. Pour the chicken broth over everything.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
  7. Stir well to combine. Let the soup cook for another 15 minutes on low to heat through.
  8. Serve hot with your favorite toppings.

Notes

  • For a thicker soup, remove about 1 cup of the soup mixture near the end of cooking, blend it until smooth, and stir it back into the slow cooker.
  • You can use frozen chicken breasts if you are short on time; adjust the cooking time slightly longer.
  • This recipe makes a large batch, which is great for freezer friendly soup storage.

Nutrition

Find it online: https://delicerecipe.com/chicken-taco-soup-crock-pot/