Crockpot Chicken Taco Soup
A hearty and flavorful soup made with tender chicken, beans, corn, tomatoes, and savory taco seasonings. Perfectly cooked in the crockpot for a convenient and satisfying meal.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn kernels, drained
- 1 can 15 oz diced tomatoes
- 1 can 4 oz diced green chilies
- 1 packet 1 oz taco seasoning mix
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, avocado, cilantro, tortilla strips
Instructions
Preparation:
- Place chicken breasts at the bottom of the crockpot.
Add Ingredients:
- Add black beans, kidney beans, corn, diced tomatoes, diced green chilies, taco seasoning mix, cumin powder, chili powder, garlic powder, and onion powder over the chicken.
Cooking:
- Pour chicken broth over the ingredients.
- Cover and cook on low heat for 4-6 hours, or until chicken is tender and easily shreds with a fork.
Shred Chicken and Serve:
- Remove chicken from the crockpot and shred using two forks. Return shredded chicken to the soup and stir well.
- Season with salt and pepper to taste.
Serve:
- Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, avocado slices, chopped cilantro, or tortilla strips.
Notes
- Variations: You can customize this soup by adding additional vegetables like bell peppers or jalapeños, adjusting the spice level to your preference, or using different types of beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 3 months.
- Serve with: Enjoy this soup with warm tortillas, tortilla chips, or a side salad for a complete meal.