Slow cooker

Chicken Taco Soup

15 m
7 h 0 m
Ready in:
7 h 15 m
Something between a soup and a chili, this dish is easy, healthy, and very adaptable to your taste!
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Servings: 8
1, chopped
Chili beans
1 (16 oz.) can
Black beans
1 (15 oz.) can
Whole kernel corn
1 (15 oz.) can, drained
1, chopped
Tomato sauce
1 (8 oz.) can
Diced tomatoes with green chilies
2 (10 oz.) cans, undrained
1 (12 fl.oz.) can or bottle
Taco seasoning
1 ½ tbsp., reduced sodium
Chicken breasts
3, whole, skinless, boneless
Fresh cilantro
¼ cup, chopped
Cheddar cheese
½ cup, shredded, reduced-fat (optional)
Light sour cream
¼ cup (optional)
Tortilla chips
2 oz., crushed, baked (optional)
  1. Put the first eight ingredients (from onion to beer) in a slow cooker, add the taco seasoning, and stir well until well-blended.
  2. Top the mixture with chicken breasts pressing them a bit until they’re just covered with the other ingredients.
  3. Cover the slow cooker and cook on Low for 5 hours.
  4. Remove the chicken breasts from the soup and let them cool down.
  5. Shred the chicken breasts, return the pieces to the soup, and stir well.
  6. Cook on Low for 2 more hours.
  7. Serve hot with cilantro, cheese, sour cream, and tortilla chips.
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