Description
This Crockpot Chicken Taco Soup is a hearty and flavorful one-pot meal perfect for busy days. Packed with beans, corn, diced tomatoes, and seasoned chicken, it simmers slowly to meld all the Mexican-inspired flavors together. Topped with sour cream, cilantro, corn chips, and cheddar, this comforting soup is easy to prepare and ideal for casual gatherings or family dinners.
Ingredients
Scale
Main Ingredients
- 1 (16 oz) can chili beans
- 1 (15 oz) can kidney beans (or black beans)
- 1 (15 oz) can whole kernel corn, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 cup salsa
- 1 (8 oz) can tomato sauce
- 1 (12 oz) can chicken stock (or beer for a richer flavor)
- 1 (1.25 oz) package taco seasoning
- 1 lb boneless skinless chicken breast
Toppings
- Sour cream
- Fresh cilantro leaves
- Corn chips
- Shredded cheddar cheese
Instructions
- Combine Ingredients: In a 5-6 quart slow cooker, stir together the chili beans, kidney beans or black beans, corn, diced tomatoes, salsa, tomato sauce, chicken stock, and taco seasoning. Place the boneless skinless chicken breasts on top, pushing them just under the surface of the liquid to ensure they are covered for even cooking.
- Slow Cook: Cover the slow cooker and set it on LOW heat to cook for 6-8 hours, or alternatively on HIGH heat for 3-4 hours. This allows the flavors to meld together and the chicken to become tender.
- Shred Chicken: Carefully open the slow cooker, remove the cooked chicken breasts, and place them on a chopping board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup, stir to combine, then cover and cook on HIGH for an additional 15 minutes to heat through.
- Serve: Ladle the soup into bowls and serve immediately with your favorite toppings such as sour cream, fresh cilantro, corn chips, and shredded cheddar cheese for added texture and flavor.
Notes
- You can substitute black beans for kidney beans if preferred.
- Using beer instead of chicken stock adds a deeper, more mature flavor to the soup.
- For additional spice, add chopped jalapeños or hot sauce to taste.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust cooking times based on your slow cooker model and size for best results.
