Description
Hearty and Flavorful Chicken Taco Soup is a comforting Tex-Mex inspired dish that combines tender shredded chicken, savory beans, sweet corn, and zesty tomatoes for a satisfying meal.
Ingredients
- 1 white onion, chopped finely
- 1 can (16 ounce) chili beans
- 1 can (15 ounce) black beans, drained and rinsed
- 1 can (15 ounce) whole kernel corn, drained
- 1 can (8 ounce) tomato sauce
- 2 cans (14.5 ounce) diced tomatoes with green chiles, undrained
- 1 package (1.25 ounce) taco seasoning
- 3 whole skinless, boneless chicken breasts (about 1 1/2 to 2 pound)
Instructions
1. Add Ingredients to Slow Cooker: Place the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning into the slow cooker. Lay the chicken breasts on top, pressing down slightly so that they are just covered by the other ingredients.
2. Cook: Cover and cook on low for 3-4 hours if the chicken is thawed, or 4-5 hours if the chicken is frozen.
3. Shred Chicken: Remove the chicken breasts from the soup and shred them. Stir the shredded chicken back into the soup. If desired, add a little water to thin the soup slightly.
4. Serve: Ladle into bowls and top with shredded cheese, sour cream, and crushed tortilla chips.
Notes
For a stovetop alternative, simply simmer all the ingredients together for about 30 minutes or until the chicken is cooked through, then shred and serve with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 70mg