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–+ servings
slow cooker chicken soup

Crockpot Chicken Taco Soup

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Prep Time 30 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 40 minutes
Course Main
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 Crockpot
  • 1 Knife
  • 1 Cutting board
  • 1 can opener
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (15 oz) diced tomatoes
  • 1 can (4 oz) chopped green chilies
  • 1 packet (1 oz) taco seasoning
  • 3 cups chicken broth
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

  • Chop the onion and bell pepper on the cutting board.
  • Heat olive oil in a pan over medium heat and sauté the onion, bell pepper, and garlic until soft.
  • Place the chicken breasts at the bottom of the crockpot.
  • Add the sautéed vegetables on top of the chicken.
  • Drain and rinse the black beans and corn, then add to the crockpot.
  • Add the diced tomatoes, green chilies, taco seasoning, and chicken broth to the crockpot.
  • Stir all the ingredients with a wooden spoon to combine well.
  • Cover the crockpot and cook on low for 6 hours or until the chicken is fully cooked.
  • Once cooked, remove the chicken breasts, shred them, and return them to the soup.
  • Stir the soup and let it rest for 10 minutes before serving.

Notes

For the best results, make sure to use fresh ingredients and adjust the seasoning to your taste. If you want a spicier soup, consider adding more green chilies or a dash of hot sauce. This soup can be garnished with toppings such as shredded cheese, sour cream, avocado slices, or fresh cilantro for added flavor.
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