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Over head look at slow cooker chicken taco soup in a bowl garnished with cheese, sour cream and limes.
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5 from 1 vote

Slow Cooker Chicken Taco Soup

Warm up this winter with a bowl of Easy Slow Cooker Chicken Taco Soup! This recipe features chicken breast, hearty beans, and sweet corn, all cooked together in a taco-seasoned broth. Perfect for a quick and easy weeknight meal!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Soup
Cuisine: Mexican
Servings: 8
Calories: 303kcal
Author: Ryan Allen

Equipment

Ingredients

  • 1½ lbs boneless, skinless chicken breasts
  • 1 cup yellow onion (diced)
  • 2 tsp garlic (minced)
  • 15.25 oz black beans (drained and rinsed)
  • 15.25 oz kidney beans (drained and rinsed)
  • 15.25 oz whole kernel corn (drained and rinsed)
  • 2 (15.5 oz) cans diced tomatoes
  • 1 oz taco seasoning
  • 1 oz ranch seasoning
  • 1 (16 oz) bottle of your favorite salsa
  • 2½ cups water
  • ½ tsp salt
  • 1 tsp ground black pepper

Instructions

  • Add chicken breasts to the bottom of a 6-quart slow cooker. Add the remaining ingredients to the top of the chicken.
  • Cover and cook on low for 6-7 hours or on high for 2½ - 3½ hours.
  • Remove chicken and shred with two forks. Add back into the slow cooker and mix until well combined.
  • Serve with your favorite toppings, and enjoy!

Nutrition

Calories: 303kcal | Carbohydrates: 38g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 891mg | Potassium: 823mg | Fiber: 10g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 3mg