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While I love beef taco soup, I wanted to make a lighter version of this dish. So, here is my chicken taco soup recipe. I used a slow cooker (Affiliate Link) to make this dish, which was super easy.
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Ingredients
- 1 lb chicken breast cut into 1-inch cubes
- 1 can of Red beans (16 oz can) - affiliate
- One can of Black Beans (16 oz can) - affiliate
- 1 cup tomato sauce (Affiliate Link)
- 1 can (16 oz) diced tomatoes (affiliate)
- 2 cups of chicken broth (affiliate)
- Taco Seasoning packet (affiliate)
- 2 cups of frozen corn defrosted
FYI - Frozen chicken was cut into chunks to make it easier to throw together on a busy morning.
Instructions
All the ingredients are probably found in your pantry (Affiliate Link) or refrigerator right now.
Turn the slow cooker (Affiliate Link) on low. Add the broth and defrosted corn.
Then, add the corn, black beans, red beans, tomato sauce (Affiliate Link), and diced tomatoes to the slow cooker (Affiliate Link).
Chop the chicken breast into cube 1-inch pieces, then add to the top of the stuff in the slow cooker (Affiliate Link).
Then, I added the taco seasoning to the top and stir all the ingredients together.
Cook on low for 4-6 hours or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Topping Options
While the soup is cooking, you can prepare some toppings. Below are the suggested ones that work well with this chicken taco soup recipe.
- Fresh avocado - cut open the avocado and make some cubes of avocados.
- Shredded Mexican cheese - add a tablespoon or two of shredded cheese to the top.
- Nacho strips—For a little crunch, you can add some nacho pieces to the top of the chicken taco soup dish.
- Shredded lettuce - add some shredded lettuce to the top of the soup.
Reveal
Here is the slow cooker (Affiliate Link) chicken taco soup recipe after it was finished. It was super yummy.
Variations
You can easily add things to this chicken taco soup recipe. Below are a few suggestions.
- Spicy - add chili pepper flakes or a few chopped jalapenos.
Equipment
It's important to have the right size slow cooker (Affiliate Link).
This recipe calls for a smaller 5-quart slow cooker (Affiliate Link). But, if you make a double batch and freeze half of the recipe, you will need a larger 7-quart slow cooker (Affiliate Link).
Slow Cooker Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel
Buy Now →(Affiliate Link)
Storage
This recipe is good for, at most, three days when cooked in the refrigerator.
You can freeze the ingredients in a freezer bag before or after cooking. Either way, write a note on the bag if it needs to be cooked or reheated.
Top tip
Doubling this recipe is easy; make sure you have the right size slow cooker (Affiliate Link).
Visit our other slow cooker recipes!
Ingredients
- 1 lb chicken breast cut into 1-inch cubes
- 1 can of Red beans (16 oz can)
- 1 can of Black Beans (16 oz can)
- 1 cup tomato sauce
- 1 can 16 oz diced tomatoes
- 2 cups of chicken broth
- Taco Seasoning packet
- 2 cup of frozen corn defrosted
Instructions
- Turn the slow cooker on low. Then, add the broth to the slow cooker. Add the defrosted corn to the slow cooker.
- Then, add the corn, black beans, red beans, tomato sauce, and diced tomatoes to the slow cooker.
- Chop up the chicken breast into cube 1-inch pieces, then add to the top of the stuff in the slow cooker.
- Then, I added the taco seasoning to the top and stir all the ingredients together.
- Cook on low for 4-6 hours or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.