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–+ servings
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Benjamin

Slow Cooker Chicken Taco Soup

A hearty, comforting soup that combines tender chicken, beans, corn, and bold taco spices in a easy 'dump and go' slow cooker meal. Perfect for busy families and meal prep.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless skinless chicken breasts raw, can substitute with thighs or rotisserie chicken
  • 1 can black beans rinsed and drained
  • 1 can pinto beans rinsed and drained, or chili beans
  • 1 cup frozen corn or canned sweet corn, drained
  • 1 can crushed tomatoes or tomato sauce
  • 1 can Rotel diced tomatoes with green chilies
  • 4 cup chicken broth low-sodium preferred
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tbsp taco seasoning or homemade blend
  • 1 tbsp lime juice freshly squeezed
Toppings (Optional)
  • shredded cheddar cheese
  • sour cream or Greek yogurt
  • avocado sliced or guacamole
  • tortilla chips crushed
  • cilantro chopped, optional
  • lime wedges for serving

Equipment

  • Slow Cooker
  • cutting board,
  • Chef's Knife
  • Can opener

Method
 

  1. Chop the onion and mince the garlic. Optional: dice bell pepper for extra vegetables.
  2. Place raw chicken breasts at the bottom of the slow cooker.
  3. Add black beans, pinto beans, corn, crushed tomatoes, Rotel, onion, garlic, and chicken broth to the slow cooker.
  4. Sprinkle taco seasoning over the top and gently stir to distribute spices.
  5. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
  6. Remove chicken and shred with two forks (or hand mixer on low speed).
  7. Return shredded chicken to the pot and stir to combine.
  8. Stir in fresh lime juice and chopped cilantro if using. Taste and adjust seasoning.
  9. Serve hot with desired toppings such as cheese, sour cream, avocado, tortilla chips, and lime wedges.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 32gFat: 6gSaturated Fat: 2gCholesterol: 75mgSodium: 720mgPotassium: 680mgFiber: 8gSugar: 6gVitamin A: 1850IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

Storage: Refrigerate in airtight containers for 3–4 days. Freeze for up to 3 months (best without dairy).
Variations: Make it creamy with cream cheese, keto by omitting beans and corn, or vegetarian with extra beans and vegetable broth.
Tip: For best results, use homemade taco seasoning to control sodium and avoid gluten.
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