Description
This delicious slow cooker chicken taco soup is easy to make and perfect for a comforting weeknight meal.
Ingredients
Scale
- 1 pound chicken breasts (for optimal texture)
- 1 packet chicken taco seasoning (or 1/4 cup of your favorite taco seasoning)
- 2 cans Rotel diced tomatoes & green chilies (10 oz each, mild variety if preferred)
- 1 can black beans (15 oz, drained & rinsed)
- 1 can whole kernel corn (15 oz, drained)
- 3 cups chicken broth (low-sodium recommended)
- 2 cups shredded cheddar cheese (or Monterey Jack as a substitute)
- 3/4 cup heavy cream (consider half-and-half for a lighter option)
- tortilla chips (for crunch)
- diced avocado (for freshness)
- fresh cilantro (for flavor and color)
Instructions
- Place about 1 pound of chicken breasts in the slow cooker and generously sprinkle the taco seasoning evenly over the top.
- Pour in the diced tomatoes with green chilies, black beans, and corn.
- Add 3 cups of chicken broth until it fully covers the ingredients.
- Set your slow cooker to LOW for 4-6 hours or HIGH for 2-3 hours.
- Once cooked, remove the chicken from the slow cooker, shred it, then return it to the pot.
- Add 3/4 cup of heavy cream and 2 cups of shredded cheddar cheese and stir.
- Ladle the soup into bowls and serve with toppings.
Notes
- Serve with tortilla chips for an added crunch.
- Garnish with diced avocado and fresh cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg