Chicken Taco Soup Recipe
This chicken taco soup recipe is made easy with the help of a slow cooker. With hearty beans, shredded chicken, and Mexican spices, it's loaded with flavor and surely a family favorite.
Servings 6 servings
Equipment
- slow cooker
Ingredients
- 1 tbsp Tbsp olive oil
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 16 oz. chili beans, drained and rinsed
- 15 oz. black beans, drained and rinsed
- 15 oz. whole kernel corn, drained
- 8 oz. tomato sauce
- 14.5 oz. can diced tomatoes with green chiles, undrained
- 1/3 cup taco seasoning
- 1 small zucchini, ½ inch cubed
- 3 whole skinless, boneless, chicken breasts
Toppings
- ¼ cup shredded cheddar cheese
- 1 spoonful sour cream
- crushed tortilla chips
Instructions
- Combine the minced garlic, beans (chili and black), corn, olive oil, jalapeno, tomato sauce, diced tomatoes and taco seasoning into the slow cooker and stir.
- Once stirred, add the chicken breast directly on top, and press it down lightly so that the other ingredients cover it. Put the slow cooker on low, add the lid, and let everything cook for 3-4 hours.
- After the cooking time has passed, remove the chicken breasts and shred them. Then, add the shredded chicken back into the rest of the soup ingredients.
- Add the zucchini. If you like your soup to be thinner, you can add a little bit of water at this point.
- Cook the mixture for 15 minutes on high heat.
- Serve in your favorite soup bowl, and add optional toppings such as sour cream, tortilla chips, and shredded cheese.