Crock Pot Chicken Taco Soup
Chicken Taco Soup is a simple recipe bursting with savory spicy taco flavor. A perfect soup supper for any night of the week!
Servings: 8 people
Calories: 321kcal
Equipment
Ingredients
- 3 chicken breasts
- Valentina hot sauce
- 2 cans chicken broth
- 3 cans italian stewed tomatoes
- 1 bunch cilantro with the stems removed
- salt to taste
- 2 cans black beans drained and rinsed
- 2 cans sweet corn drained and rinsed
Instructions
- Place the chicken breasts in a crock pot and smother them with Valentina hot sauce.
- Cook on high for 3 hours. Shred with two forks and return to the crock pot.
- Add chicken broth. In a blender, blend the stewed tomatoes until smooth. Add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans, and salt. Let cook for about 1 more hour.
- Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.
Notes
Recipe Tips:
- Swap out the shredded chicken for ground beef, shredded pork, or ground turkey, You could omit the meat altogether for a delicious veggie recipe.
- No black beans in your pantry? No problem! Use pinto beans, kidney beans, any kind you like! Or try a combination of all three! You really cannot go wrong with this soup.
- Any kind of canned tomatoes will work. If you have a can of Rotel, use it! Stewed Italian tomatoes work well too. Don’t be afraid to experiment.
- Toppings are my favorite for this soup! We always have lots of shredded cheddar cheese and sour cream to cool it off, but you could add diced tomatoes, green onions, sliced avocado, tortilla chips, or a big dollop of our Best Guacamole Ever.
Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 715mg | Potassium: 1138mg | Fiber: 9g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 24.1mg | Calcium: 81mg | Iron: 4.3mg