Description
A delicious and easy slow cooker chicken taco soup.
Ingredients
Scale
- 4 chicken breasts (boneless skinless)
- 1 ounce taco seasoning (1 envelope or 2 tablespoons)
- 1 small onion (chopped)
- 8 ounces tomato sauce (1 can)
- 15 ounces black beans (1 can, drained and rinsed)
- 15 ounces chili beans (1 can)
- 15 ounces Mexicorn (1 can)
- 20 ounces tomatoes with green chiles (2 cans, 10 ounces each)
Instructions
- Dice the onion.
- Drain and rinse the black beans.
- Put the chicken breasts in the slow cooker and sprinkle the taco seasoning on top.
- Add the rest of the ingredients to the slow cooker: chopped onion, tomato sauce, drained black beans, undrained chili beans, Mexicorn, and tomatoes with chiles, and stir.
- Cover and cook on low for 6 hours or high for 4 hours.
- Remove chicken and shred. Put it back in the slow cooker and stir.
- Top with cheese and scallions if desired.
Notes
- This recipe is great for meal prepping.
- Adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 60 milligrams