Slow Cooker Chicken Taco Soup Recipe

2019-01-21
  • Yield : 12 soup bowls
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    94
  • Fat

    3 g
  • Sodium

    414 mg
  • Protein

    8 g
  • Carbohydrate

    6 g
  • Fiber

    1 g

Slow cooker chicken taco soup recipe. Very easy and delicious Mexican soup. 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:

Really Easy Chicken Taco Soup Recipe

This soup is flavorful, 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 crushed 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: In a Dutch oven, heat the olive oil over medium-high heat. 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 a further 2-3 minutes or until 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 jalapeno peppers, diced tomatoes, corn chips)

Slow Cooker Chicken Taco Soup Recipe

Ingredients

  • 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

Method

Step 1

Place chicken breasts in the bottom of 6-quart (6 L) slow cooker. Top with the remaining ingredients. Stir well to combine.

Step 2

Cover the pot and cook on low-heat setting for 6-8 hours or until chicken breasts are tender.

Step 3

Turn off the slow cooker and open the lid. Using two forks, shred chicken.

Step 4

Ladle chicken taco soup into soup bowls. Top with your favorite toppings. Serve hot.

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