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Easy Kid-Approved Slow Cooker Chicken Taco Soup

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This easy slow cooker chicken taco soup is a family-friendly, set-it-and-forget-it meal made with simple ingredients. It’s perfect for busy weeknights and is sure to please even the pickiest eaters.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 small breasts)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can diced tomatoes with green chiles (like Rotel)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (1-ounce) packet of taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • Shredded cheddar or Monterey Jack cheese (for topping)
  • Sour cream or plain Greek yogurt (for topping)
  • Tortilla chips or strips (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Lime wedges (for topping)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans, pinto beans, and corn. Open all cans of tomatoes.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained black beans, drained pinto beans, drained corn, diced tomatoes with green chiles, and fire-roasted diced tomatoes on top. Sprinkle with taco seasoning, ground cumin, and chili powder. Pour the chicken broth around the edges. Do not stir.
  3. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender.
  4. Remove the chicken breasts from the slow cooker and shred with two forks.
  5. Return the shredded chicken to the slow cooker and stir to combine. Taste and adjust seasoning if needed.
  6. Serve hot with desired toppings: shredded cheese, sour cream, tortilla chips, cilantro, avocado, and lime wedges.

Notes

For best results, do not stir the ingredients before cooking; the chicken should sit on the bottom. For a thicker soup, mash some beans against the side of the slow cooker before serving. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker, chicken taco soup, kid-friendly, easy dinner, weeknight meal, family dinner, taco soup

Find it online: https://dahliadishes.com/easy-kid-approved-slow-cooker-chicken-taco-soup/