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Crockpot Chicken Taco Soup

This hearty and flavorful Crockpot Chicken Taco Soup is perfect for busy days. Just toss all the ingredients in a slow cooker and let it simmer to create a delicious meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 290 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Chopping board
  • 1 Measuring cups and spoons
  • 1 Can opener
  • 1 Stirring spoon

Ingredients
  

  • 1 lb boneless, skinless chicken breasts About 2 large chicken breasts.
  • 15 oz black beans Drained and rinsed.
  • 15 oz kidney beans Drained and rinsed.
  • 15 oz corn Drained.
  • 14 oz diced tomatoes with green chilies
  • 1 oz taco seasoning One packet.
  • 1 cup chicken broth
  • 1 medium onion Diced.
  • 1 bell pepper Any color, diced.
  • 2 cloves garlic Minced.
  • salt To taste.
  • pepper To taste.
  • shredded cheese Optional topping.
  • sour cream Optional topping.
  • chopped cilantro Optional topping.
  • lime wedges Optional topping.

Instructions
 

  • Begin by prepping your ingredients. Dice the onion and bell pepper, and mince the garlic.
  • Place the chicken breasts in the bottom of the crockpot.
  • Add the black beans, kidney beans, corn, diced tomatoes (with their juice), taco seasoning, chicken broth, onion, bell pepper, and garlic on top of the chicken.
  • Season with salt and pepper to taste, if desired.
  • Cover the crockpot and set it to cook on low for 6 hours.
  • After 6 hours, carefully remove the chicken breasts from the soup. Shred the chicken using two forks, then return the shredded chicken to the soup and stir to combine.
  • Serve hot in bowls and add optional toppings as desired.
  • If you prefer a spicier soup, consider adding a diced jalapeño or a pinch of cayenne pepper.
  • This soup can be stored in the refrigerator for up to three days or frozen for longer storage.
  • Feel free to adjust the beans and veggies to your liking or based on what you have available.

Notes

If you prefer a spicier soup, consider adding a diced jalapeño or a pinch of cayenne pepper.
This soup can be stored in the refrigerator for up to three days or frozen for longer storage.
Feel free to adjust the beans and veggies to your liking or based on what you have available.