Chicken Taco Soup
Our favorite chicken taco soup is a dump-and-go slow cooker favorite, it's perfectly spiced and easily doubled!
Servings: 8
Equipment
Ingredients
- 1 teaspoon onion powder
- 1 (15.5-ounce) can chili beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 1 (8-ounce) can tomato sauce
- ½ cups chicken broth
- 2 (10-ounce) cans diced tomatoes with green chilies
- 1 (1-ounce) package taco seasoning
- 2 cups shredded chicken
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 8 ounces cheddar cheese, shredded
- sour cream, optional
Instructions
- Mix onion powder, chili beans, black beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning, cumin, chili powder, and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).
- Serve warm. Additional toppings may include cheddar cheese, sour cream, cilantro, and crushed tortilla chips.
Video
Notes
Stove top. Add soup ingredients to a stock pot. Simmer for 30 minutes until all ingredients are hot and well blended.
Make a freezer meal. Mix all ingredients, except for the cheese and sour cream, and pour the uncooked soup into a freezer-safe container and freeze for 3-4 months. See How to Freeze Soup for tips.
Store cooled leftovers in an airtight container, or individual-sized containers. Store in the refrigerator for 3-4 days or freeze for 2-3 months.
Nutrition
Calories: 176kcal | Carbohydrates: 23g | Protein: 14g | Fat: 3g | Cholesterol: 27mg | Sodium: 1339mg | Potassium: 724mg | Fiber: 7g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 9.8mg | Calcium: 40mg | Iron: 3.1mg