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Slow Cooker Chicken Taco Soup

Slow cooker chicken taco soup combines tender shredded chicken, beans, corn, and tomatoes in a savory taco-seasoned broth. It cooks on LOW or HIGH until the chicken reaches 165°F, then gets shredded and stirred back into the soup.
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Prep Time 15 minutes
Cook Time 7 hours
Resting 5 minutes
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 4 cups low-sodium chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 teaspoon ground cumin

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken in a 6-quart slow cooker.
  2. Add the onion, garlic, black beans, pinto beans, corn, diced tomatoes, and tomatoes with green chiles.
  3. Stir the chicken broth, taco seasoning, and cumin together.
  4. Pour the broth mixture into the slow cooker.
  5. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and is tender.
  6. Transfer the chicken to a cutting board and rest for 5 minutes.
  7. Shred the chicken with two forks.
  8. Return the chicken to the soup and stir to combine.

Notes

For tender chicken, shred it after it reaches 165°F and is tender. Refrigerate leftovers for 3 to 4 days or freeze them; for a vegetarian variation, replace the chicken with extra beans and use vegetable broth.