Slow Cooker Chicken Taco Soup
Easy slow cooker chicken taco soup recipe, homemade with simple ingredients. Loaded with shredded chicken, taco seasoning, beans, corn, salsa, tomatoes.
Yield: People
Ingredients
- 1 pound Chicken breast, Boneless
- 1 can Diced tomatoes with green chiles, 14.5 oz. can
- 1 cup Salsa, Can be mild or spicy
- 2 cups Chicken broth, Low sodium
- 1 can Black beans, 15 oz. can, Drained and rinsed
- 1 can Red beans, 15 oz. can, Drained and rinsed
- 1 can Corn, 15 oz. can, Drained
- 1/3 cup Carrots, Frozen, Diced, Optional
- 1/2 tsp Chili powder
- 1/2 tsp Garlic powder
- Salt, To taste
- Pepper, To taste
Instructions
- Add chicken, tomatoes, salsa, broth, black beans, red beans, corn, carrots, chili powder, garlic powder, salt, pepper in crockpot (6 quart or larger).
- Mix until combined.
- Cover and cook on Low heat for 6 hours or until chicken is cooked through.
- Remove chicken from slow cooker and transfer to a plate.
- Shred it with 2 forks.
- Transfer the shredded chicken back into the crockpot.
- Add toppings of your choice and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 239kcal, Carbohydrates: 31g, Protein: 24g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 696mg, Potassium: 921mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1732IU, Vitamin C: 18mg, Calcium: 59mg, Iron: 3mg