Slow Cooker Chicken Taco Soup
Comfort food that’s easy to prepare, combining tender chicken, hearty beans, and vibrant vegetables for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 2-3 boneless, skinless chicken breasts or boneless chicken thighs
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 can fire-roasted tomatoes
- 1 can green chiles
- 1 can tomato sauce
- 1 jar salsa (your favorite brand)
- 3 cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tbsp taco seasoning (homemade or store-bought)
Instructions
- Prepare the chicken: Place the chicken breasts or thighs at the bottom of your slow cooker.
- Add the vegetables: Layer in the black beans, pinto beans, corn, diced onion, and red bell pepper on top of the chicken.
- Mix in the goodness: Pour in the fire-roasted tomatoes, green chiles, salsa, chicken broth, chili powder, and taco seasoning over the ingredients in the slow cooker.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds.
- Shred and serve: Once cooked, shred the chicken using two forks, then return it to the soup. Stir well and serve hot, topped with your favorite garnishes.
Notes
Consider meal prep by pre-cutting the vegetables a day prior. Adjust the heat by omitting spicy ingredients/using mild salsa.