Slow Cooker Chicken Taco Soup
Tender chicken, corn, and black beans simmered in a taco-seasoned broth, this slow cooker chicken taco soup is big on flavor and incredibly easy to make.
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Ingredients
- 1 lb chicken breasts, boneless skinless
- 1 cup mild salsa
- 15- ounce can black beans, rinsed and drained
- 15- ounce can red kidney beans, rinsed and drained
- 15- ounce can corn, rinsed and drained
- 15- ounce can petite diced tomatoes
- 3 tablespoons taco seasoning
- 2 cups low-sodium chicken broth
- Toppings: sour cream, sliced avocado, chopped cilantro, crushed tortilla chips
Instructions
Cook:
- Place the chicken breasts, taco seasoning, corn, beans, salsa, tomatoes, and chicken broth in a slow cooker dish. Cover with lid and cook on low for 3 to 4 hours.
Shred the chicken:
- Once the chicken is cooked through, shred the meat between 2 forks in the slow cooker. Stir to combine with the rest of the ingredients.
Serve:
- Ladle the soup into bowls and top with sour cream, avocado, cilantro, and crushed tortilla chips, if using.
Notes
- Nutrition information is calculated without the toppings.
Nutrition
Serving: 1 bowl | Calories: 295kcal | Carbohydrates: 40g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1102mg | Potassium: 1089mg | Fiber: 12g | Sugar: 8g | Vitamin A: 466IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 4mg
