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Slow Cooker Chicken Taco Soup Fiesta

This cozy and flavorful chicken taco soup is easy to make in a slow cooker, delivering a hearty meal with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breast Use fresh for best texture.
  • 1 can (15 oz) black beans, drained and rinsed Can be substituted with pinto or kidney beans.
  • 1 can (15 oz) corn, drained Can substitute with mixed vegetables or omit.
  • 1 can (14.5 oz) diced tomatoes Fire-roasted for deeper flavor is an option.
  • 1 packet (1 oz) taco seasoning Low-sodium homemade blend recommended.
  • 4 cups low-sodium chicken broth
Toppings
  • to taste tortilla strips Best added right before serving.
  • to taste shredded cheese Optional toppings - adjust based on preference.
  • to taste sour cream Consider Greek yogurt for a lighter option.
  • to taste avocado, diced Add fresh to avoid browning.

Method
 

Preparation
  1. Place the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth in a 6-quart slow cooker. Stir together to disperse the seasoning.
Cooking
  1. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
Finishing
  1. Carefully remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir well.
  2. Taste the soup and adjust seasoning with salt and lime juice if desired.
  3. Ladle the soup into bowls and top with tortilla strips, shredded cheese, sour cream, and diced avocado.

Notes

This soup stores well; refrigerate for up to 4 days or freeze without toppings for up to 3 months. Toppings should be added just before serving to maintain texture.