Description
A simple and flavorful crockpot chicken taco soup that’s perfect for busy weeknights. Just set it and forget it!
Ingredients
Scale
- 2 boneless, skinless chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp minced garlic
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Place chicken at the bottom of the crockpot.
- Add black beans, corn, diced tomatoes, onion, bell pepper, and garlic.
- Sprinkle taco seasoning, cumin, chili powder, salt, and pepper over the ingredients.
- Pour chicken broth over everything and stir lightly.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks before serving.
- Garnish with toppings like shredded cheese, avocado, or sour cream if desired.
Notes
- You can use frozen chicken if preferred.
- Adjust spice levels by adding more or less chili powder.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Keywords: crockpot, chicken taco soup, slow cooker, easy dinner