Hearty Slow Cooker Chicken Taco Soup

$- 2 boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (6 oz) tomato paste - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth The heart of my slow cooker chicken taco soup is the chicken. I often use two boneless, skinless chicken breasts. They cook nicely and shred well. Next, I add black beans and corn for fiber and sweetness. Canned diced tomatoes bring in flavor and a bit of heat. Tomato paste thickens the soup. Fresh onion and garlic add depth to the taste. Lastly, chicken broth makes it rich and smooth. - 2 tablespoons taco seasoning - 1 teaspoon cumin - Salt and pepper to taste The spices bring the soup to life. I use taco seasoning for that classic flavor. Cumin adds warmth. Salt and pepper enhance all the other tastes. Adjust these to make it just right for you. - Fresh cilantro - Sour cream - Shredded cheese Toppings make the soup even better. Fresh cilantro brings a pop of color and flavor. A dollop of sour cream adds creaminess and cuts the spice. Shredded cheese melts beautifully on top, adding richness. Feel free to mix and match your favorites! {{ingredient_image_1}} Chopping and Measuring Start by dicing one medium onion. You want nice, small pieces. Next, mince two cloves of garlic. This adds a great flavor. Open the cans of black beans, corn, and diced tomatoes. Rinse and drain the black beans and corn well. Measure one cup of chicken broth. Mixing the Base In a large mixing bowl, combine the black beans, corn, diced tomatoes, and tomato paste. Add the diced onion and minced garlic. Pour in the chicken broth, taco seasoning, and cumin. Stir it all until mixed well. This mix will be the base of your soup. Layering in the Slow Cooker Place the two boneless, skinless chicken breasts at the bottom of your slow cooker. Pour the mixed ingredients over the chicken. Make sure the chicken is covered completely. This keeps it moist as it cooks. Adjusting Cooking Settings Cover the slow cooker with its lid. Set it on low for 6-8 hours or high for 3-4 hours. Cooking on low makes the chicken tender. If you're short on time, high works too. Shredding the Chicken When the cooking time is done, take two forks and shred the chicken right in the slow cooker. Mix it back into the soup. This makes every bite flavorful. Serving Suggestions Serve the soup hot. Top with fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheese. You can enjoy it with tortilla chips or warm tortillas for dipping. It’s a tasty, cozy meal! Best Chicken Choices For this soup, use boneless, skinless chicken breasts. They cook evenly and shred easily. You can also try thighs for more flavor, but breasts keep it leaner. Flavor Enhancements Add fresh lime juice for a zesty kick. You can also mix in some diced jalapeños for heat. For a richer taste, include a splash of your favorite hot sauce. Cook Times and Temp Settings Set your slow cooker to low for 6-8 hours, or high for 3-4 hours. Longer cooking times let flavors meld well. If you’re in a hurry, use high but keep an eye on it. Avoiding Overcooking Check the chicken’s doneness about 30 minutes before the time is up. If it shreds easily, it’s done. Overcooked chicken may turn dry. Lining Your Slow Cooker Use slow cooker liners for quick clean-up. They are easy to use and save time. Just lift out the liner and toss it away. Storing Leftovers Cool the soup before storing. Use airtight containers to keep it fresh. Label them with the date to track how long they’ve been in the fridge. Pro Tips Tip Title: Use Frozen Chicken Breasts: If you're short on time, frozen chicken breasts can be used directly in the slow cooker. Just increase the cooking time by an hour. Tip Title: Customize Your Spice Level: Adjust the amount of taco seasoning based on your heat preference. For a milder soup, reduce the seasoning or use a mild version. Tip Title: Add Extra Veggies: For a more nutritious soup, toss in extra vegetables like bell peppers, zucchini, or spinach during the last hour of cooking. Tip Title: Store Leftovers Properly: This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently before serving. {{image_2}} You can swap out some ingredients in this soup to keep it fresh. - Different Beans: Instead of black beans, try pinto or kidney beans. Each brings a unique taste and texture. You can even mix beans for more flavor. - Alternate Proteins: If you prefer, use turkey or even beef. These proteins add great taste and change the soup's character. You can also make it meat-free by using extra beans or lentils. Adjust the flavors to match your taste. - Heat Level Changes: Want more spice? Add chopped jalapeños or a dash of hot sauce. For milder soup, skip the spicy extras. You can really control the heat with ingredients. - Vegetarian Options: To make this soup vegetarian, leave out the chicken. Add more beans or veggies like zucchini. This keeps it hearty without the meat. Think about how you want to serve your soup. - Side Dishes: Pair the soup with tortilla chips, cornbread, or a fresh salad. These sides complement the flavors well and round out your meal. - Serving as a Dip: You can also serve this soup as a dip. Just make it thicker by using less broth. Serve it with tortilla chips for a fun twist! After you make your slow cooker chicken taco soup, let it cool. Place the leftovers in the fridge. Use airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to seal them tightly. This helps to avoid spills and keeps the soup tasty. To freeze taco soup, first let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. Label the bags with the date. For best taste, use it within three months. When you want to enjoy your frozen soup, take it out and thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Stir it well to ensure it heats evenly. In the fridge, the soup lasts about 3 to 4 days. If you freeze it, it can stay good for 2 to 3 months. Always check for any signs of spoilage before eating. If it looks or smells off, it's best to toss it. Proper storage keeps your chicken taco soup safe and delicious! You can cook this soup on low for 6 to 8 hours. If you are short on time, use the high setting for 3 to 4 hours. The chicken will be tender and full of flavor. The longer cooking time allows all the spices to blend well. Yes, you can swap some ingredients. If you don't have chicken breasts, use thighs instead. They stay moist and add rich flavor. You can use any beans, like pinto or kidney beans. If you prefer fresh corn, use it instead of canned. For a milder taste, skip the diced tomatoes with green chilies and use plain diced tomatoes. Each change will slightly alter the taste, but the soup will still be tasty. This soup pairs well with many sides. Try serving it with tortilla chips for crunch. You can also add cornbread to soak up the soup. A simple green salad adds freshness and balance. For a fun twist, use it as a filling for tacos or burritos. Each option enhances the flavor and makes the meal more enjoyable. This blog post covers everything you need for making Slow Cooker Chicken Taco Soup. We explored the main ingredients, spices, and toppings. I shared step-by-step instructions for preparation, cooking, and finishing touches. Tips and tricks helped enhance flavor, simplify cleanup, and ensure perfect cooking. We also looked at variations and storage information to keep your soup fresh. Now you have the tools to create a delicious meal. Enjoy making it your own!$

Hearty Slow Cooker Chicken Taco Soup

A delicious and filling chicken taco soup made in a slow cooker, perfect for a cozy meal.

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Prep Time 15

Cook Time 6

Total Time 8

Course Main Course

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 can black beans, rinsed and drained (15 oz)
1 can corn, drained (15 oz)
1 can diced tomatoes with green chilies (14.5 oz)
1 can tomato paste (6 oz)
1 medium onion, diced
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons taco seasoning
1 teaspoon cumin
to taste salt and pepper
for garnish fresh cilantro
for serving sour cream and shredded cheese

Instructions

Start by placing the chicken breasts at the bottom of the slow cooker.
In a mixing bowl, combine the black beans, corn, diced tomatoes (with their juices), tomato paste, onion, garlic, chicken broth, taco seasoning, and cumin. Stir until well blended.
Pour the mixture over the chicken in the slow cooker, ensuring the chicken is covered.
Season with salt and pepper according to your taste preference.
Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
Once cooking time is complete, shred the chicken using two forks and stir it back into the soup.
Serve hot, topped with fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheese.

Notes

Serve with fresh cilantro, sour cream, and shredded cheese for added flavor.

Keyword chicken, hearty, slow cooker, soup, taco