Description
This Crockpot Chicken Taco Soup is the ultimate comfort meal for busy weeknights. A simple, dump-and-go recipe that combines tender chicken breasts, zesty salsa, hearty beans, and sweet corn in a slow-simmered broth. Finished with a splash of heavy cream for a velvety texture, this soup provides a warm, satisfying, and flavor-packed dish that brings the family together with minimal effort.
Ingredients
2 boneless skinless chicken breasts (about 1 pound)
1 can (14 ounces) chili-style beans, undrained
1 can (12 ounces) corn, undrained
1.5 cups water
1 cup jarred tomato salsa
2 teaspoons taco seasoning
0.5 cup heavy cream
Instructions
Place the raw chicken breasts at the bottom of the slow cooker.
Pour the undrained chili-style beans, undrained corn, water, salsa, and taco seasoning over the chicken.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Once the chicken is tender, remove it from the pot and shred it using two forks.
Return the shredded chicken to the slow cooker.
Stir in the heavy cream until well combined.
Continue to heat for 10 minutes before serving.
Notes
You can shred the chicken directly in the crockpot if you prefer, but removing it first makes it easier. Top with shredded cheddar, avocado slices, cilantro, or tortilla strips for extra flavor and crunch. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 large bowl
- Calories: 310
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg