Chicken Crockpot Taco Soup
Chicken crockpot taco soup is a hearty slow cooker meal filled with tender shredded chicken, beans, corn, and Tex-Mex seasonings in a rich tomato broth. It has a thick, satisfying texture that’s perfect for topping with cheese, sour cream, avocado, or tortilla chips. I like how everything cooks together in one pot with just a few minutes of prep, making it a dependable dinner for busy days or casual gatherings.
Equipment
Ingredients
- 2 lbs chicken breast boneless, skinless
- 1/2 cup onion white or yellow, finely chopped
- ½ cup green bell pepper finely chopped
- 16 oz pinto beans can, drained and rinsed
- 15 oz black beans can, drained and rinsed
- 15 oz corn can, whole kernel, drained
- 8 oz tomato sauce can
- 14.5 oz diced tomatoes with green chiles can, (mild), undrained
- 4.5 oz mild green chilies can
- 14 oz chicken broth
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 1/2 tablespoons homemade taco seasoning or two 1.25 oz. packages taco seasoning
- 1/2 teaspoon chipotle chili pepper powder, optional if you like a little heat in your taco soup
Instructions
- If using frozen chicken breasts, defrost them overnight in the fridge or use the microwave according to the microwave's defrost settings.2 lbs chicken breast
- In a slow cooker, combine the chopped onion, pinto beans, black beans, whole kernel corn, tomato sauce, diced tomatoes with green chiles, mild green chilies, chicken broth, and taco seasoning.
- Gently press the chicken breasts into the mixture to ensure they are covered by the soup ingredients.
- Set the slow cooker to low heat, cover it, and cook for 4-5 hours until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked.
- Remove the cooked chicken breasts from the soup and shred them using two forks.
- Stir the shredded chicken back into the soup.
- Allow the soup to cook for an additional 15 minutes to reheat the shredded chicken.
Notes
Storage Instructions
- Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Cool completely, then freeze in freezer-safe containers for up to 2 months. I like freezing individual portions for easy meals later.
- Reheat: Warm on the stovetop or in the microwave until hot, adding a splash of chicken broth if the soup has thickened.
Nutrition
Calories: 465kcal | Carbohydrates: 56g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 687mg | Potassium: 1461mg | Fiber: 16g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 5mg
