Slow Cooker Chicken Taco Soup
Slow Cooker Chicken Taco Soup is a delicious soup made with fresh or frozen chicken, Taco Seasoning, your favorite beans, tomatos & broth.
Prep Time 19 mins
Cook Time 6 mins
Total Time 25 mins
Course Main Dish
Cuisine American
- 3-5 Pounds Fresh Chicken without bones I used tenderloins. Chicken breasts will be great too.
- 3 Cans (14.5 oz each) Chicken Broth Have extra on hand
- 2 Cans (15.5 oz each) Black Beans Rinsed and Drained
- 3 Cans (15.5 oz each) Kidney Beans Drained
- 1 Large Yellow Onion, chopped
- 1 28 ounce can Stewed Tomatoes Do not drain
- 1 Tablespoon ground cumin
- 1 Tablespoon Ground Chili Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Can (15.5) oz canned corn Drain
- Tortilla Chips
- Bag of Cheese
Pour the Chicken Broth, Black Beans, Kidney Beans, Chopped Onion, Stewed Tomatoes and Spices into Slow Cooker.
Add the Raw chicken, Cook on low for 6 hours.
When you're almost ready to eat, pull the chicken out to shred, dump the drained corn into the slow cooker. Put the chicken into a large mixing bowl and shred with several forks. Place back into the slow cooker to warm back up.
Serve with shredded cheese, sour cream and tortilla chips whenever you're ready! If you have leftovers you may need to add a bit more chicken broth as it will soak up that first amount in the refrigerator.