Crockpot Chicken Taco Soup
This crockpot chicken taco soup is comforting soup with the bold flavors of a classic taco. Chicken, black beans, corn, and a seasoned broth cooks together in this Mexican-inspired slow cooker recipe. Whether you’re looking to warm up on a chilly evening or need an easy family recipe, this chicken taco soup will be an instant hit. Instructions to make this tasty taco soup in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 1 pound boneless skinless chicken breasts or thighs
- 15 ounces black beans, drained & rinsed
- 15 ounces corn
- 1/3 cup onion, diced
- 1 garlic clove, minced
- 4 ounces diced green chiles
- 15 ounces diced tomatoes
- 4 cups chicken broth
- 2 tablespoons Taco seasoning (see below for homemade blend)
- 2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
Instructions
- Add all the ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Remove the chicken, shred and place back into the slow cooker.
- Add all the ingredients to the Instant Pot. Stir to mix well.
- Select manual setting, high pressure for 20 minutes. When cooking time is done, quick-release the pressure.
- Remove the chicken, shred and place back into the Instant Pot.
Notes
Garnish with ingredients like avocado, fresh cilantro, cheese, and lime juice.
Find it online: https://fitslowcookerqueen.com/crockpot-chicken-taco-soup/