Slow Cooker Chicken Taco Soup

Discover the ultimate comfort food with this Savory Slow Cooker Chicken Taco Soup! This easy-to-follow recipe is packed with flavor and simple ingredients, making it perfect for busy weeknights or family gatherings. With tasty variations and healthy options, you can customize it to fit your dietary needs. Ready to create a delicious bowl of goodness? Click through to explore the full recipe and elevate your mealtime!

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Ingredients

2 boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 packet taco seasoning (or homemade blend)

1 cup chicken broth

1 green bell pepper, chopped

1 teaspoon cumin

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Tortilla chips or strips, for serving

Instructions

Start by placing the chicken breasts at the bottom of your slow cooker.

Add the chopped onion, bell pepper, and minced garlic on top of the chicken.

Pour in the drained black beans, kidney beans, corn, and diced tomatoes with their juices.

Sprinkle the taco seasoning and cumin evenly over the mixture.

Pour in the chicken broth, ensuring everything is submerged. Stir gently to combine, keeping the chicken at the bottom.

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.

Once cooked, remove the chicken, shred it with two forks, and return it to the soup.

Stir in the lime juice, and season with salt and pepper as desired.

Serve hot, garnished with fresh cilantro and accompanied by tortilla chips or strips for some crunch.

Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings