Slow Cooker Chicken Taco Soup
A hearty and flavorful soup made in a slow cooker, perfect for a comforting meal with customizable toppings.
Ingredients
Ingredients
- 0.5 cup chopped yellow onion
- 1 cup chicken broth
- 1 ounce low-sodium taco seasoning
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) chili beans drained
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) whole kernel corn drained and rinsed
- 2 cans (10 ounces each) Rotel (diced tomatoes with green chiles) drained
- 1.5 lbs. raw boneless, skinless chicken breasts
- Taco Toppings: cheese, sour cream, cilantro, salsa, etc. optional
Instructions
- Grease the insert of a large 7-quart slow cooker. Add all the ingredients except the chicken. Stir well to combine. Place the raw chicken breasts at the bottom.
- Cover with the lid and cook on low heat for 4 hours, or until chicken is cooked through (165°F).
- Remove the chicken, shred it on a cutting board, and return it to the slow cooker. Stir to combine.
- Serve the soup in individual bowls with your favorite toppings, such as cheese, sour cream, tortilla chips, green onion, and cilantro.
Notes
Customize the toppings to your liking for added flavor and texture. Consider adding tortilla chips for a crunchy element or extra salsa for more spice.