Slow Cooker Chicken Taco Soup
This Slow Cooker Chicken Taco Soup is a cozy, protein-packed Tex-Mex-inspired meal made with tender shredded chicken, beans, corn, and bold spices. It’s an easy, one-pot recipe that’s perfect for meal prep, busy weeknights, or feeding a crowd. Top it with avocado, Greek yogurt, or lime for a customizable, hearty dish everyone will love.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 15 oz corn kernels, drained
- 1 can 15 oz diced tomatoes, undrained
- 1 can 4 oz diced green chilies
- 1 small onion diced
- 1 packet 1 oz taco seasoning mix
- 4 cups low-sodium chicken broth
- Shredded cheddar cheese reduced-fat if desired
- Chopped fresh cilantro
- Diced avocado
- Lime wedges
- Non-fat Greek yogurt or sour cream
- Sliced green onions
- Crushed tortilla chips
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add black beans, pinto beans, corn, tomatoes, green chilies, onion, and taco seasoning on top.
- Pour in the chicken broth and gently stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked and tender.
- Remove chicken, shred with two forks, and return to the soup.
- Stir, taste, and adjust seasoning if needed.
- Serve hot with desired toppings.
Notes
- Swap in ground turkey or rotisserie chicken for convenience.
- Use kidney or white beans for a different flavor and texture.
- Add cayenne or chipotle powder for extra heat.
- Mash some beans or add a cornstarch slurry to thicken.
- Easily adaptable for stovetop cooking—simmer for 30–40 minutes until chicken is done.