Crock Pot Chicken Taco Corn Soup
Warm up your weeknight dinners with this comforting Crock Pot Chicken Taco Corn Soup, a hearty recipe bursting with bold Tex-Mex flavors. This slow-cooker sensation features tender, shredded chicken simmered alongside black beans, sweet corn, and zesty diced tomatoes with green chilies, all seasoned with taco spices for a savory kick. With minimal prep time and the convenience of a Crock Pot, this recipe is perfect for busy days. Garnish each bowl with shredded cheddar cheese, creamy sour cream, fresh cilantro, and crunchy tortilla chips for a customizable, crowd-pleasing meal. Packed with protein and vibrant flavors, this soup is an easy, one-pot wonder that will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes with green chilies (e.g., Rotel)
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons taco seasoning
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup sour cream (optional, for topping)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup tortilla chips (optional, for serving)
Instructions
Place the chicken breasts in the bottom of the Crock Pot.
Pour the chicken broth, diced tomatoes with green chilies, and black beans into the Crock Pot.
Add the frozen corn, taco seasoning, chopped onion, minced garlic, lime juice, salt, and black pepper. Stir gently to combine.
Cover the Crock Pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours.
Once the chicken is tender, remove it from the Crock Pot and shred using two forks.
Return the shredded chicken to the Crock Pot and stir to distribute evenly.
Taste the soup and adjust seasoning with additional salt or pepper if desired.
Serve the soup in bowls and top with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips as desired.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 9787 mg | 426% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 24.5 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 915 mg | 70% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4124 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
