Easy Slow Cooker Chicken Taco Soup
Ingredients
- 1 cup mild salsa
- 15 ounce can black beans rinsed and drained
- 15 ounce can pinto beans rinsed and drained
- 15 ounce can corn drained
- 14.5 ounce can petite diced tomatoes
- 3 tablespoons homemade taco seasoning or store-bought
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
- Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips
Instructions
- Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in slow cooker. Stir to combine. Nestle chicken into the slow cooker so that it�s completely covered by the liquid and other ingredients.
- Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
- Serve with toppings as desired.
Notes
- Freezer to Slow Cooker Directions:(1) Place all ingredients except for broth in a heavy duty zip top plastic bag. Freeze flat for up to 3 months.(2) Thaw the bag (either 24 hours in refrigerator or in a bowl of water).(3) Transfer bag contents to slow cooker, add the broth and cook according to directions above.
- As written, this soup is medium-spicy. You can use 1 tablespoon less taco seasoning for a mild version.
- The taco soup can cook for longer than 6 hours if needed. I wouldn't recommend cooking it more than 8 hours (on low).
This article and recipe adapted from this site