Description
Chicken Taco Soup – spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top.
Ingredients
Scale
- 1 white onion, chopped finely
- 1 (16 oz.) can chili beans
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can whole kernel corn, drained
- 1 (8 oz.) can tomato sauce
- 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
- 1 (1.25 oz.) package taco seasoning
- 3 whole skinless, boneless, chicken breasts, thawed or frozen (about 1.5 to 2 lbs of chicken)
Instructions
- Step 1: Stir onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning into a slow cooker.
- Step 2: Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients.
- Step 3: Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed, or 4-5 hours on low if your chicken is frozen.
- Step 4: Remove chicken breasts from the soup and shred.
- Step 5: Stir shredded chicken back into the soup.
- Step 6: Top with shredded cheese, sour cream, and crushed tortilla chips.
Notes
STOVETOP DIRECTIONS: Simmer on the stove for 30 minutes over medium heat or until chicken is done.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 125 kcal
- Sugar: 3 g
- Sodium: 683 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 26 mg
Keywords: Beans, Chicken, Cinco De Mayo, Crockpot, Crockpot Chicken Recipes, Freezer Meals, Main Dishes, Mexican, No-Bake Main Dishes, Slow Cooker Soup Recipes, Super Easy Recipes