Description
Not only is this Easy Slow Cooker Chicken Taco Soup simple to make, it’s also a family favorite!
Ingredients
Scale
- 1 cup mild salsa
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 15 ounce can corn, drained
- 14.5 ounce can petite diced tomatoes
- 3 tablespoons homemade taco seasoning
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips
Instructions
- Step 1: Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it’s completely covered by the liquid and other ingredients.
- Step 2: Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
- Step 3: Serve with toppings as desired.
Notes
Freezer to Slow Cooker: Place all ingredients except broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months. Thaw and transfer to slow cooker, then add broth. For a milder version, use 1 tablespoon less taco seasoning. Maximum cooking time is 8 hours on low.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 9 g
- Sodium: 1071 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 29 g
- Cholesterol: 48 mg
Keywords: slow cooker, chicken taco soup, Mexican, easy dinner, freezer meal