Slow Cooker Chicken Taco Soup Recipe
The best way to cook taco soup is ALL day with this easy dump and make slow cooker taco soup recipe.
Equipment
- Crock-Pot
Ingredients
- 3 boneless skinless chicken breasts
- 1 large red onion finely chopped
- 2 10 oz. cans diced tomatoes with green chilis
- 1 15 oz. can chili beans
- 1 15 oz. can diced tomatoes
- 1 15 oz. can black beans
- 1 15 oz. can whole kernal corn
- 2 tbsp taco seasoning
Instructions
- Once you have all of your ingredients added, allow it to cook all day for 8 hours on low. If you want to make this a little faster, turn it on high and cook for 4 hours, stirring in between.
- Shred the chicken before serving. Use two forks to easily shred the chicken in the crockpot.
- When your Chicken Taco Soup is ready to serve, add in some toppings such as crushed tortilla shells, shredded cheddar cheese, and a little sour cream.
Freezer Instructions
- Take a freezer safe sealable plastic bag and dump in all of the ingredients.
- Squeeze out as much air as possible and freeze for up to 3 months.
- To cook, allow the meal to thaw in the fridge overnight and then place in the crockpot for 8 hours.
- Shred the chicken before serving.
- Top with your favorite additions before serving.
Nutrition
Calories: 136kcalCarbohydrates: 1gProtein: 24gFat: 2gCholesterol: 72mgSodium: 133mgPotassium: 444mgVitamin A: 35IUVitamin C: 2.7mgCalcium: 10mgIron: 0.5mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
©PinkWhen 2023
Share this recipe! Follow @PinkWhen on Pinterest.