Description
A comforting and flavorful slow cooker chicken taco soup that is easy to make and perfect for busy weeknights.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup shredded cheese (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes, taco seasoning, chicken broth, onion, and bell pepper on top of the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken using two forks and stir everything together.
- Serve hot, topped with shredded cheese if desired.
Notes
- This soup can be topped with avocado, lime, and sour cream for extra flavor.
- Feel free to adjust seasonings according to your taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 6 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams