Crockpot Chicken Taco Soup
Crockpot Chicken Taco Soup
Ingredients
For the Soup
- 1/2 white onion, large, chopped
- 3 boneless, skinless chicken breasts, large
- 1 packet Siete taco seasoning, mild
- 1 can whole kernel corn, 15 ounce, drained
- 1 can diced tomatoes with green chilies, 10 ounce, undrained
- 1 can pinto beans, 15 ounce, undrained (in mild chili sauce)
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can tomato paste, 6 ounce
- 2 cups chicken broth
For Serving
- sour cream, as needed
- shredded cheddar cheese, as needed
- fresh cilantro, chopped, as needed
- 1 lime, cut into wedges, as needed
- 1 avocado, sliced, as needed
- tortilla chips, as needed
Instructions
- 1
Add the chopped onion to the bottom of a large slow cooker.
⏱️ 2 min
- 2
Place the raw chicken breasts on top of the chopped onion.
⏱️ 1 min
- 3
Evenly sprinkle the taco seasoning packet over the chicken breasts.
⏱️ 1 min
- 4
Add the canned whole kernel corn, diced tomatoes with green chilies, pinto beans, and black beans directly into the slow cooker around the chicken.
⏱️ 3 min
- 5
Add the tomato paste to the slow cooker.
⏱️ 1 min
- 6
Pour the chicken broth into the slow cooker.
⏱️ 1 min
- 7
Briefly stir the ingredients to combine them around the chicken.
⏱️ 2 min
- 8
Place the lid on the slow cooker and cook on the LOW setting for 8 hours.
⏱️ 480 min
- 9
Once cooked, carefully remove the tender chicken breasts from the slow cooker and place them on a cutting board.
⏱️ 2 min
- 10
Using two forks, shred the cooked chicken breasts.
⏱️ 3 min
- 11
Return the shredded chicken to the slow cooker and stir it into the soup mixture.
⏱️ 1 min
- 12
Serve the soup hot with your desired toppings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Chicken Taco Soup
Ingredients
For the Soup
- 1/2 white onion, large, chopped
- 3 boneless, skinless chicken breasts, large
- 1 packet Siete taco seasoning, mild
- 1 can whole kernel corn, 15 ounce, drained
- 1 can diced tomatoes with green chilies, 10 ounce, undrained
- 1 can pinto beans, 15 ounce, undrained (in mild chili sauce)
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can tomato paste, 6 ounce
- 2 cups chicken broth
For Serving
- sour cream, as needed
- shredded cheddar cheese, as needed
- fresh cilantro, chopped, as needed
- 1 lime, cut into wedges, as needed
- 1 avocado, sliced, as needed
- tortilla chips, as needed
Instructions
- 1
Add the chopped onion to the bottom of a large slow cooker.
⏱️ 2 min - 2
Place the raw chicken breasts on top of the chopped onion.
⏱️ 1 min - 3
Evenly sprinkle the taco seasoning packet over the chicken breasts.
⏱️ 1 min - 4
Add the canned whole kernel corn, diced tomatoes with green chilies, pinto beans, and black beans directly into the slow cooker around the chicken.
⏱️ 3 min - 5
Add the tomato paste to the slow cooker.
⏱️ 1 min - 6
Pour the chicken broth into the slow cooker.
⏱️ 1 min - 7
Briefly stir the ingredients to combine them around the chicken.
⏱️ 2 min - 8
Place the lid on the slow cooker and cook on the LOW setting for 8 hours.
⏱️ 480 min - 9
Once cooked, carefully remove the tender chicken breasts from the slow cooker and place them on a cutting board.
⏱️ 2 min - 10
Using two forks, shred the cooked chicken breasts.
⏱️ 3 min - 11
Return the shredded chicken to the slow cooker and stir it into the soup mixture.
⏱️ 1 min - 12
Serve the soup hot with your desired toppings.
⏱️ 1 min