Crockpot Chicken Taco Soup
This hearty Crockpot Chicken Taco Soup is an easy and flavorful dish, perfect for busy weeknights. Packed with tender chicken, black beans, corn, and taco seasoning, it delivers a comforting and nutritious meal for the whole family.
Equipment
- 1 Crockpot (slow cooker)
- 1 Measuring cups and spoons
- 1 Can opener
- 1 Stirring spoon
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained 15 oz/425 g
- 1 can corn, drained 15 oz/425 g
- 1 can diced tomatoes with green chilies 10 oz/280 g
- 1 packet taco seasoning 1 oz/28 g
- 1 cup chicken broth 240 ml
- 1 cup water 240 ml
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Place the boneless chicken breasts at the bottom of the crockpot.
- Add the diced onion, diced bell pepper, and minced garlic on top of the chicken.
- Pour in the black beans, corn, and diced tomatoes with their juices.
- Sprinkle the taco seasoning evenly over the mixture.
- Add the chicken broth and water into the crockpot, ensuring everything is submerged.
- Season with salt and black pepper, then stir the ingredients gently to combine.
- Cover the crockpot with the lid and cook on low for 6 hours or high for 3 hours.
- Once cooked, remove the chicken breasts and shred them with two forks, then return them to the soup.
- Stir well to combine all ingredients and adjust seasoning if necessary.
- Serve hot, adding optional toppings as desired.
Notes
For easier shredding, consider cooking the chicken a little longer until it is very tender.
Feel free to customize the soup with additional vegetables like zucchini, or add beans of your choice.
This soup freezes well, so consider making a double batch for future meals!