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.
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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
- ⅓ cup Carrots Frozen, Diced, Optional
- ½ teaspoon Chili powder
- ½ teaspoon 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: 239kcalCarbohydrates: 31gProtein: 24gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 696mgPotassium: 921mgFiber: 7gSugar: 7gVitamin A: 1732IUVitamin C: 18mgCalcium: 59mgIron: 3mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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