Slow Cooker Chicken Taco Soup
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- Black beans : 15-ounce can, rinsed and drained
- Pinto beans : 15-ounce can, rinsed and drained
- Corn : 15-ounce can, drained
- Petite diced tomatoes : 14.5-ounce can
- Taco seasoning : 3 tablespoons (homemade or store-bought)
- Low-sodium chicken broth : 2 cups
- Chicken breasts : 1 pound, boneless and skinless
- Fresh cilantro
- Plain Greek yogurt or sour cream
- Grated cheese
- Avocado
- Green onion
- Tortilla chips
Ingredients
-
Mild salsa
: 1 cup
Optional Toppings
Instructions
- Combine base : Place the salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth into your slow cooker.
- Mix ingredients : Stir the mixture well to distribute the seasoning.
- Add chicken : Nestle the raw chicken breasts into the liquid until they are completely submerged.
- Slow cook : Cover the pot and cook on low for 6 hours.
- Shred chicken : Remove the cooked chicken and use two forks to shred it, or cut it into bite-sized pieces.
- Finish soup : Stir the shredded chicken back into the soup and serve warm with your choice of toppings.
- Tomato Liquid : Do not drain the diced tomatoes. The juices add vital flavor and liquid base to the broth.
- Faster Cooking Time : If you are short on time, you can cook this on high for 3 to 4 hours instead of 6 hours on low.
- Healthy Swap : Using plain Greek yogurt instead of sour cream adds extra protein and cuts down on fat.
- Spice Adjustment : To add heat, use medium or hot salsa instead of mild, or toss in a small can of diced green chiles.
- Meal Prep & Storage : This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.