Slow Cooker Chicken Taco Soup
This Crock Pot Chicken Taco Soup is an easy slow cooker recipe loaded with tender chicken, beans, corn, and a zesty taco-seasoned broth. Just toss everything in, let it cook, and come back to a hearty meal that’s perfect for any night of the week!
Servings: 8
Calories: 303kcal
Ingredients
- 1 ½ pound boneless, skinless chicken breasts
- 1 cup yellow onion (diced)
- 2 teaspoon garlic (minced)
- 15.25 ounce black beans (drained and rinsed)
- 15.25 ounce kidney beans (drained and rinsed)
- 15.25 ounce whole kernel corn (drained and rinsed)
- 2 (15.5 oz) cans diced tomatoes
- 1 ounce taco seasoning
- 1 ounce ranch seasoning
- 1 (16 oz) bottle of your favorite salsa
- 2 ½ cups water
- ½ teaspoon salt
- 1 teaspoon 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!
Notes
- Place the chicken breasts at the bottom of the slow cooker so they cook evenly and soak up the most flavor.
- Drain and rinse the canned beans to reduce excess sodium and improve the taste of the soup.
- Adjust the seasoning just before serving; slow cooking can mellow flavors, so a pinch of salt or extra taco seasoning at the end makes a big difference.
- Shred the chicken easily with two forks, or use a stand mixer with a paddle attachment for a quick shortcut.
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