Description
Chicken Taco Soup is a hearty, flavor-packed dish that’s perfect for chilly nights or anytime you’re craving a cozy Tex-Mex inspired meal. With just a handful of simple ingredients and minimal prep work, this slow cooker soup comes together easily and delivers big on taste.
Ingredients
- 1 white onion, chopped finely
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup tomato sauce
- 2 (14.5 ounce) cans diced tomatoes with green chiles, undrained
- 1 package taco seasoning (about 1.25 ounce)
- 1 1/2 to 2 pound skinless, boneless chicken breasts
Instructions
1. Add Ingredients to Slow Cooker: Place the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning into the slow cooker. Lay the chicken breasts on top, pressing down slightly so that they are just covered by the other ingredients.
2. Cook: Cover and cook on low for 3-4 hours if the chicken is thawed, or 4-5 hours if the chicken is frozen.
3. Shred Chicken: Remove the chicken breasts from the soup and shred them. Stir the shredded chicken back into the soup. If desired, add a little water to thin the soup slightly.
4. Serve: Ladle the Chicken Taco Soup into bowls and top with shredded cheese, sour cream, and crushed tortilla chips.
Notes
For a stovetop version, simply simmer the ingredients on the stove for about 30 minutes or until the chicken is cooked through, then shred and serve with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg