Description
A hearty and flavorful crockpot chicken taco soup loaded with tender shredded chicken, beans, corn, tomatoes, and bold taco spices the ultimate dump-and-go comfort meal.
Ingredients
1 1/2 lbs boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 packet taco seasoning mix
1 packet ranch dressing mix
2 cups low-sodium chicken broth
1 small onion, diced
2 cloves garlic, minced
Optional toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips
Instructions
1. Place the chicken breasts in the bottom of the crockpot.
2. Add black beans, kidney beans, corn, diced tomatoes, Rotel, onion, garlic, taco seasoning, ranch mix, and chicken broth.
3. Stir gently to combine ingredients without disturbing the chicken too much.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender.
5. Remove chicken, shred it with two forks, and return it to the crockpot.
6. Stir well and let it cook for an additional 10–15 minutes.
7. Serve hot with your favorite taco toppings.
Notes
Add extra broth for a thinner soup consistency.
Use rotisserie chicken for a quick 30-minute stovetop version.
Freezes beautifully for up to 3 months — perfect for meal prep!
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 65mg
Keywords: crockpot chicken taco soup, slow cooker taco soup, easy chicken soup, Mexican soup recipe, dump and go meal