Description
A comforting Chicken Taco Soup filled with Tex-Mex flavors, easy to make in a crock pot, and perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (with green chilies)
- 1 cup chicken broth
- 1 packet taco seasoning (or homemade)
- 1 cup bell peppers, chopped (any color)
- 1 small onion, chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional toppings: shredded cheese, avocado, sour cream, fresh cilantro, lime wedges
Instructions
- In a crockpot, add boneless, skinless chicken breasts.
- Add black beans, kidney beans, and corn.
- Pour in diced tomatoes with juices.
- Add chicken broth for moisture.
- Sprinkle taco seasoning over the mixture.
- Include chopped bell peppers, onion, and minced garlic; stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- When cooked, shred the chicken in the pot using two forks.
- Adjust seasoning with salt and pepper to taste, then serve and enjoy.
Notes
For a vegetarian version, replace chicken with sweet potatoes or additional beans. Add jalapeños for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg