Crock Pot Chicken Taco Soup
Warm, hearty, and bursting with bold flavors, Crock Pot Chicken Taco Soup is the ultimate comfort food for busy weeknights. This easy slow-cooker recipe combines tender shredded chicken, savory taco seasoning, and a medley of black beans, corn, and diced tomatoes for a rich, satisfying meal that's both nourishing and delicious. Infused with hints of ranch seasoning, garlic, and onion, this soup delivers a zesty, Southwest-inspired twist that’s sure to please the entire family. Simply toss the ingredients into your crock pot, let it simmer to perfection, and enjoy a hands-off dinner that’s ready when you are. Serve with your favorite toppings like shredded cheese, sour cream, or tortilla chips for a customizable, crowd-pleasing masterpiece. Perfect for meal prep or cozy gatherings, this slow-cooker taco soup is a flavorful, one-pot wonder you’ll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 15 ounces Canned petite diced tomatoes (with juice)
- 15 ounces Canned black beans
- 15 ounces Canned corn (drained)
- 4 cups Low-sodium chicken broth
- 2 tablespoons Taco seasoning
- 1 tablespoon Ranch seasoning mix
- 1 medium Diced onion
- 2 cloves Minced garlic
- 2 tablespoons Cilantro (optional, chopped)
- 1 tablespoon Lime juice (freshly squeezed, optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the boneless, skinless chicken breasts at the bottom of a 6-quart crock pot.
Add the diced tomatoes (with juice), black beans (rinsed and drained), and drained corn on top of the chicken.
Pour in the chicken broth, ensuring all ingredients are submerged.
Sprinkle the taco seasoning, ranch seasoning mix, salt, and black pepper evenly over the ingredients.
Add the diced onion and minced garlic to the crock pot.
Stir gently to mix without disturbing the chicken at the bottom.
Cover the crock pot with the lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine with the soup.
Taste and adjust seasoning if needed, adding cilantro and lime juice for extra flavor, if desired.
Serve hot with optional toppings such as shredded cheese, sour cream, diced avocado, fresh cilantro, or tortilla chips.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 8863 mg | 385% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 35.3 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4402 mg | 94% | |
*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.
