Slow Cooker Chicken Taco Soup Recipe2022-01-21
- Yield: 12
- Servings: 12
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat8.4 g
Trans Fat1.0 g
Unsaturated Fat2.3 g
Slow cooker chicken taco soup recipe. Very easy and delicious Mexican soup. I love Mexican cuisine, it is so flavorful! Chicken breasts with beans, corn, salsa, and tomato sauce cooked in a slow cooker. You can prepare this yummy soup in a Dutch oven if desired:
Easy Chicken Taco Soup Recipe
This soup is flavourful, hearty, healthy, and very easy to cook!
Makes 4 servings
Ingredients: 2 tablespoons (30 ml) olive oil, 3 garlic cloves, peeled and minced, 1 cup (250 ml) diced yellow onion, 1 green bell pepper, cored, seeded and diced, 3 skinless and boneless chicken breasts, cut into bite-size pieces, 14½ oz (435 ml) can crush tomatoes, undrained, 1½ cups (375 ml) chicken stock, 1 cup (250 ml) frozen corn, thawed, 1 cup (250 ml) canned black beans, drained and rinsed, 3 tablespoons taco seasoning, 2 tablespoons cornflour, salt to taste
Instructions: Heat the olive oil over medium-high heat in a Dutch oven. Add garlic, onion, and green bell pepper. Cook, stirring occasionally, until the onion soft and translucent, for about 3-4 minutes.
Stir in cubed chicken, crushed tomatoes, chicken stock, frozen corn, black beans, and taco seasoning. Increase heat to high and bring chicken-taco mixture to a boil, then reduce heat to low and simmer, covered, for about 15 minutes.
In a small mixing bowl, combine cornflour and 1/4 cup (60 ml) cold water. Mix until cornflour dissolved completely. Stir the cornflour mixture into the chicken taco soup. Mix well and cook for 2-3 minutes, or until the soup thickens.
Turn off the oven. Ladle the soup into soup bowls. Top with your favorite toppings. (For topping you can use plain Greek yogurt, freshly chopped Romaine lettuce, shredded Cheddar cheese, salsa (use any kind), sliced jalapeño peppers, diced tomatoes, and corn chips)
Slow Cooker Chicken Taco Soup Recipe
- 3-4 large skinless and boneless chicken breasts
- 15 oz (450 ml) can sweet corn kernels, drained and rinsed
- 15 oz (450 ml) can black beans, drianed and rinsed
- 15 oz (450 ml) can kidney beans, drained and rinsed
- 2 8 oz (240 ml) each cans tomato sauce
- 1 cup (250 ml) salsa
- 3 tablespoons taco seasoning
Place chicken breasts in the bottom of a 6-quart (6 L) slow cooker. Top with the remaining ingredients. Stir well to combine.
Cover the pot and cook in a low-heat setting for 6-8 hours, or until chicken breasts are tender.
Turn off the slow cooker and open the lid. Using two forks, shred chicken.
Ladle chicken taco soup into soup bowls. Top with your favorite toppings. Serve hot.