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Crockpot Chicken Taco Soup

Crockpot Chicken Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 408
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 1 packet (about 3 tbsp) taco seasoning
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • For serving: tortilla strips, shredded cheese, sour cream, sliced avocado, fresh cilantro, lime wedges

Method
 

  1. Place the chicken thighs in the bottom of a 6-quart slow cooker. Add the beans, corn, tomatoes with chilies, chicken broth, taco seasoning, onion, and garlic. Stir gently, cover, and set to low.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken shreds easily with a fork.
  3. Remove the chicken, shred it with two forks, and return it to the soup. Stir and cook on warm for 5 minutes. Taste and adjust salt.
  4. Ladle into bowls and top with tortilla strips, cheese, sour cream, avocado, cilantro, and a squeeze of lime. Serve hot.

Notes

If you are short on time, cook the soup on high for 3 to 4 hours instead. Leftovers freeze beautifully for up to 3 months.