How to Make Slow Cooker Chicken Taco Soup - A Step-by-Step Guide

Slow Cooker Chicken Taco Soup is the perfect hearty and flavorful meal for those busy weeknights when you want something delicious but don't have the time to stand over the stove. This easy recipe is packed with all of the classic taco flavors you love, and it comes together effortlessly in the crockpot. Plus, it's versatile and can be customized to suit your preferences, making it a great option for the whole family.

What makes this recipe so great is that it's a set-it-and-forget-it...

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Ingredients

  • 2 (10 ounce) cans diced tomatoes with green chiles, undrained
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (12 fluid ounce) can or bottle beer
  • 1 (8 ounce) can tomato sauce
  • 1 onion, chopped
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese (Optional)
  • 1 (8 ounce) container sour cream
  • 1 cup crushed tortilla chips

Information

  • Prep Time: 15 mins
  • Cook Time: 7 hrs
  • Total Time: 7 hrs 15 mins
  • Servings: 8

  • Place diced tomatoes, chili beans, black beans, corn, beer, tomato sauce, and onion into a slow cooker. Add taco seasoning; stir to blend. Lay chicken breasts on top, pressing down slightly until just covered.
  • Cover and cook on Low for 5 hours.
  • Transfer chicken breasts to a chopping board and allow to cool long enough to be handled; shred chicken with two forks and add back into soup. Cover and continue cooking for 2 hours.
  • Serve in bowls topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
  • Nutrition

    434 cal.

    • Total Fat: 18g
    • Saturated Fat: 10g
    • Cholesterol: 68mg
    • Sodium: 1597mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 9g
    • Total Sugars: 6g
    • Protein: 27g
    • Vitamin C: 12mg
    • Calcium: 307mg
    • Iron: 3mg
    • Potassium: 826mg