Make this comforting, flavorful chicken taco soup with minimal effort using your slow cooker. It is a simple, family-friendly crock pot meal perfect for busy weeknights.
Author:Avery
Prep Time:10 min
Cook Time:6 hours
Total Time:6 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:Mexican-Inspired
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken breasts or thighs
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
Place the chicken breasts or thighs into the bottom of your slow cooker.
Add the black beans, kidney beans, corn, Rotel, diced tomatoes, cream of chicken soup, taco seasoning, cumin, chili powder, and chicken broth over the chicken.
Stir the ingredients gently to combine everything in the slow cooker.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the soup and stir to incorporate.
Let the soup heat through for another 10 minutes on the warm setting if needed.
Serve hot with your favorite toppings.
Notes
For a thicker soup, remove about 1 cup of the broth mixture before shredding the chicken, mix in 1 tablespoon of cornstarch, and stir it back into the pot before serving.
You can substitute chicken thighs for breasts for richer flavor.
This recipe freezes well; cool completely before transferring to an airtight container.
If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.