Slow cooker chicken taco soup is an easy, homemade meal that comes together entirely in your slow cooker. This chunky, broth-based soup is filled with tomatoes, corn, beans, peppers, and shredded chicken.
Ingredients
- 16 ounces boneless, skinless chicken breasts
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 30 ounces canned petite diced tomatoes
- 2 cups frozen corn
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 jalapeños, diced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 16 ounces chicken broth
- 1 lime, optional
Instructions
- In a 6 quart slow cooker, add beans, tomatoes, corn, onion, bell pepper, jalapenos, garlic, taco seasoning, and chicken broth. Stir to combine. Nestle the chicken breasts into other ingredients to mostly cover chicken. Cover with a lid and cook on low heat for 3 ½ to 4 ½ hours, depending on thickness of your chicken breasts.
- Once chicken is cooked through, remove chicken breasts from the slow cooker and shred with a fork. Add shredded chicken back to your soup and stir to combine.
- Portion soup into bowls and serve with a wedge of lime or squeeze lime over each bowl before serving. Optionally, top with a handful of shredded cheese, a dollop of sour cream, or crushed tortilla chips.
