Discover how this effortless slow cooker chicken taco soup will revolutionize your weeknight dinners and become your go-to crowd-pleaser for any occasion.
Author:Don Nicholas
Prep Time:5m
Cook Time:4-8 hours
Total Time:4-8 hours and 5 minutes
Yield:6-8 servings 1x
Category:Soups
Ingredients
Scale
1 pound boneless, skinless chicken breasts
1 onion, diced
1 red bell pepper, diced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (15 ounces) diced tomatoes
1 can (4 ounces) diced green chilies
4 cups chicken broth
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Optional: Hot peppers (jalapeños, habaneros, etc.), sliced for extra heat
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add diced onion, red bell pepper, black beans, corn kernels, diced tomatoes, diced green chilies, minced garlic, chili powder, cumin, paprika, salt, and pepper on top of the chicken.
Pour chicken broth over the ingredients in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the lime juice and adjust the seasoning with salt and pepper if needed.
Serve the soup hot, garnished with fresh cilantro and sliced hot peppers if desired.
