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Easy Slow Cooker Chicken Taco Soup – Best Dinner Recipe!

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This Easy Slow Cooker Chicken Taco Soup is a set-it-and-forget-it dinner that delivers rich, smoky flavor with minimal effort. Perfect for busy weeknights, it features tender shredded chicken, beans, corn, and a perfectly balanced spice blend.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (frozen is fine)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel diced tomatoes with green chilies
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 packet (1 oz) taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Shredded Mexican blend cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Lime wedges (for topping)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans and pinto beans. Drain the corn. Open the cans of Rotel and fire-roasted tomatoes. Measure out your spices.
  2. Layer everything in the slow cooker: Place the frozen chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, corn, Rotel, and fire-roasted tomatoes on top.
  3. Add the broth and seasonings: Pour in the chicken broth. Sprinkle the taco seasoning, cumin, chili powder, smoked paprika, oregano, salt, and pepper evenly over the top. Give everything a gentle stir.
  4. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
  5. Shred the chicken: About 30 minutes before serving, remove the chicken breasts and shred with two forks.
  6. Return the chicken to the pot: Add the shredded chicken back in, stir, and adjust seasoning if needed.
  7. Let it rest: Allow the soup to sit on warm for 10-15 minutes before serving.
  8. Serve and garnish: Ladle into bowls and top with cheese, sour cream, cilantro, avocado, tortilla chips, and a squeeze of lime.

Notes

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 10-15 minutes. For a creamier version, stir in 4 oz cream cheese or 1/2 cup heavy cream 15 minutes before serving. Use frozen chicken straight from the freezer for convenience. Brown the onion and garlic first for deeper flavor if desired.

Nutrition

Keywords: slow cooker chicken taco soup, easy chicken taco soup, chicken taco soup recipe, slow cooker soup, weeknight dinner, Mexican soup

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