Slow Cooker Chicken Taco Soup
Slow cooker chicken taco soup is a quick, hearty meal you can prep in 15 minutes, let simmer, and return home to a flavorful, customizable dinner with delicious toppings, easily adjusted to your family's taste with fresh herbs, onions, and jalapeños for an extra kick.
Ingredients
- 1 Cup Mild salsa
- 1 Can 15 ounces black beans, drained and rinsed
- 1 Can 15 ounces pinto beans, drained and rinsed
- 1 Can 15 ounces corn, drained
- 1 Can 15 ounces petite diced tomatoes
- 3 Tbsp Taco seasoning
- 2 Cups Chicken broth
- 1 Pound Boneless skinless chicken breasts
- Topping suggesions: cilantro sour cream, shredded cheese, avocado, green onion, tortilla chips
Instructions
- Add the salsa, beans, corn, tomatoes, spice, and broth to the slow cooker and stir to combine. Make sure the chicken breasts are completely coated as you nestle them in.
- Cook for 6 hours on low heat. Take out the chicken and use two forks to shred it. Return the chicken shreds to the slow cooker and stir.
- Serve hot with the recommended garnishes.
