Description
This easy slow cooker chicken taco soup with beans and corn is a cozy, family-friendly dinner that practically cooks itself.
Ingredients
Scale
- ½ medium onion, chopped
- 1 cup seeded and chopped bell peppers (yellow, red, orange)
- 24 ounces can diced tomatoes, with juice
- 15 ounces can chili beans
- 15 ounces corn, drained
- ½ – 1 cup chicken stock
- 1 packet taco seasoning
- 2 boneless, skinless chicken breasts, cut lengthwise into 5–6 strips
- Optional toppings: grated cheese, sour cream, avocado, cilantro leaves, tortilla chips
Instructions
- Add the onion, bell peppers, tomatoes, chili beans, and drained corn to your slow cooker.
- Sprinkle the taco seasoning over everything and pour in about half a cup of chicken broth to start. Stir until everything is evenly mixed. Place your chicken breast strips on top and gently press them into the mixture.
- Cover with the lid and cook on low for 4 hours, stirring occasionally to ensure the ingredients are well combined. Add more chicken broth if you want a thinner soup.
- After about four hours, remove the chicken strips and shred them with two forks. Return the shredded chicken to the soup, taste, and season with salt and/or pepper as needed.
- Continue cooking on low for another hour.
- Serve your soup hot in bowls with your favorite toppings!
Notes
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 294
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Slow Cooker Chicken Taco, Chicken Taco Soup, Easy Dinner