Flavorful Crockpot Chicken Taco Soup
A hearty and flavorful chicken taco soup made effortlessly in the crockpot, perfect for family dinners.
Equipment
- 1 Crockpot 6-quart
- 1 Cutting board
- 1 Knife
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet taco seasoning mix
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion chopped
- 2 cloves garlic minced
Optional Ingredients
- 1 bell pepper chopped
- 1 jalapeño diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
Instructions
Preparation
- Chop the onion, bell pepper, and jalapeño if using. Mince the garlic and set aside.
- Rinse and drain the black beans, kidney beans, and corn in a colander.
- Place the chicken breasts at the bottom of the crockpot. Sprinkle the taco seasoning over the chicken, then add the beans, corn, diced tomatoes, onion, and garlic.
- Pour the chicken broth over all the ingredients, ensuring everything is submerged.
- Set the crockpot to low and cook for 6-8 hours, or until the chicken is fully cooked and tender.
Serving
- Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Taste the soup and adjust the seasoning with salt, pepper, and lime juice as needed.
- Ladle the soup into bowls and garnish with your choice of toppings such as cheese, avocado, or cilantro.
Storage
- Allow the soup to cool and store in airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months.
Notes
Pro Tips: For deeper flavors, sauté onions and garlic before adding to the crockpot. If you like a thicker soup, mash some beans before adding them.
Ingredient Substitutions: Use rotisserie chicken for a quicker version. Substitute black beans with pinto beans if preferred.
How to Serve: Serve with tortilla chips or warm bread for added crunch. Top with cheese and avocado for extra richness.
Storage & Freshness: Store in the fridge for up to 4 days or freeze for up to 3 months.
Make-Ahead Tips: Prepare the ingredients the night before and refrigerate. In the morning, just add everything to the crockpot and start cooking.
Ingredient Substitutions: Use rotisserie chicken for a quicker version. Substitute black beans with pinto beans if preferred.
How to Serve: Serve with tortilla chips or warm bread for added crunch. Top with cheese and avocado for extra richness.
Storage & Freshness: Store in the fridge for up to 4 days or freeze for up to 3 months.
Make-Ahead Tips: Prepare the ingredients the night before and refrigerate. In the morning, just add everything to the crockpot and start cooking.