Crockpot Chicken Taco Soup
It's the perfect easy recipe when you're short on time but want a warm, healthy, hearty meal.
Servings 4 Big Bowls
Ingredients
- 1 small onion chopped
- 2 bell peppers chopped
- 1 ¼ - 1 ½ pounds chicken breast
- 1 packet taco seasoning or 3 tablespoons of homemade seasoning
- 2 cans Ro-Tel not drained
- 1 can black beans drained and rinsed
- 1 can southwest corn drained
- 4 cups chicken broth
Toppings (optional)
- Tortilla chips or Fritos
- Sour cream
- Shredded cheese
- Chopped green onions
- Lime Juice
- Hot sauce
- Fresh cilantro
Instructions
- Place the diced onions, diced bell peppers, chicken breast, taco seasoning, Ro-Tel, black beans, corn, and chicken broth into your slow cooker.
- Cover and cook on low for 5.
- Once the soup is done, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir it back into the soup.
- Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, tortilla chips, and a sprinkle of fresh cilantro. Add some hot sauce if you like a little extra kick!
Notes
Nutrition calculations do not include soup toppings.
Nutrition
Serving: 1Big Serving | Calories: 489kcal | Carbohydrates: 54g | Protein: 55g | Fat: 8g | Saturated Fat: 2g | Fiber: 13g | Sugar: 14g
