Savory Slow Cooker Chicken Taco Soup Recipe Guide

Ingredients

• 2 breasts boneless, skinless chicken
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 green bell pepper chopped
• 1 teaspoon cumin
• to taste salt and pepper
• Juice of 1 lime
• for garnish fresh cilantro
• for serving tortilla chips or strips

Instructions

1. Start by placing the chicken breasts at the bottom of your slow cooker.
2. Add the chopped onion, bell pepper, and minced garlic on top of the chicken.
3. Pour in the drained black beans, kidney beans, corn, and diced tomatoes with their juices.
4. Sprinkle the taco seasoning and cumin evenly over the mixture.
5. Pour in the chicken broth, ensuring everything is submerged. Stir gently to combine, keeping the chicken at the bottom.
6. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.
7. Once cooked, remove the chicken, shred it with two forks, and return it to the soup.
8. Stir in the lime juice, and season with salt and pepper as desired.
9. Serve hot, garnished with fresh cilantro and accompanied by tortilla chips or strips for some crunch.