Description
A simple and flavorful chicken taco soup that’s perfect for a quick weeknight meal. This recipe is packed with delicious taco seasonings and tender chicken.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
- 1 can (4 ounces) diced green chilies
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups chicken broth
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
- Place chicken breasts in a slow cooker.
- Add black beans, kidney beans, diced tomatoes, Rotel, and diced green chilies to the slow cooker.
- Sprinkle taco seasoning, chili powder, cumin, garlic powder, and onion powder over the ingredients.
- Pour in chicken broth.
- Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from the slow cooker and shred it.
- Return shredded chicken to the slow cooker and stir.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a jalapeño pepper.
- You can use pre-cooked rotisserie chicken for an even quicker meal.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American