Slow Cooker Chicken Taco Soup

07 Apr

This chicken taco soup is so easy yet hearty. Just throw all the ingredients in a slow cooker in the morning before heading out the door for work, and let it cook for you all-day. Serve this topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like.

Prep time: 15 minutes
Cook time: 8-10 hours
Yield: 8-10


  • 1/2 chopped onion
  • 1 (16 oz) can chili beans
  • 1 (15 oz) can black beans, drained
  • 1 (8 oz) can whole kernel corn, drained
  • 1 (8 oz) can tomato sauce
  • 2 cans chicken broth
  • 2 (10 oz) cans Rotel or diced tomatoes with green chilies, undrained
  • 4 tablespoons taco seasoning
  • 4 whole skinless, boneless chicken breasts
  • shredded cheddar or Mexican blend cheese (optional)
  • fat free sour cream (optional topping)
  • crushed tortilla chips (optional)

Cooking Directions

  1. Place the chopped onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend.
  2. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
  3. Set slow cooker for Low Heat, cover, and cook for 5 hours.
  4. Remove chicken breasts from the soup, and shred them using 2 forks. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
  5. Serve topped with cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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