Easy Crock Pot Chicken Taco Soup
Try Crockpot Chicken Taco Soup when you need a tasty dinner fast. Simply toss all the ingredients in the slow cooker and Taco Chicken Soup will be ready!
Servings: 6
Cost: $10.28, $1.71 per Serving
Ingredients
- 3 boneless chicken breasts
- 2 cans white beans (15 ounces each)
- ½ onion chopped
- 1 can diced tomatoes with green chilis (10 oz)
- 2 Tbsp taco seasoning
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 2 cups chicken broth
Instructions
- Place the boneless, skinless chicken breasts in the slow cooker.
- Add the cans of white beans (drained), chopped onion, and cans of diced tomatoes with green chiles.
- Sprinkle in taco seasoning, salt, garlic powder, and black pepper.
- Pour in the chicken broth (or water).
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken shreds easily.
- Remove the chicken, shred it, then return it to the slow cooker and stir to combine.
- If needed, add up to 1 cup additional water to reach your desired consistency.
- Serve warm with your favorite toppings. Enjoy!
Notes
Boneless chicken thighs can be used instead of breasts.
Substitute black beans for white beans if preferred.
Add 1 cup of corn for extra flavor and texture.
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 794mg | Potassium: 809mg | Fiber: 8g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 4mg
