Chicken Taco Soup
You just can't go wrong with the flavors in this Slow Cooker Chicken Taco Soup! It's simple to make and bursting with Tex-Mex goodness!
Servings: 8 Servings
Calories: 310kcal
Ingredients
Ingredients:
- 2 tablespoons avocado or canola oil
- 1 white onion diced
- 3 jalapeños stemmed, seeded and diced
- 1 pound boneless, skinless chicken breasts (uncooked)
- 1 (1 ounce) package taco seasoning
- 1 teaspoon Kosher salt
- 1 (16-ounce) can chili beans (do not drain sauce)
- 1 (16 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 3 Roma tomatoes, seeded, pulp removed and diced
- 4 cups low-sodium chicken broth
- 2 tablespoons finely chopped cilantro
- Juice of half a lime
Optional Toppings:
- Freshly grated cheddar cheese
- Sour cream
- Diced avocado
- Sliced radishes
Instructions
- Add the oil to a sauté pan over medium-high heat and allow to come to temperature. Add the onion and jalapeños and sauté 4-6 minutes, until softened. Remove from the heat and transfer to a 4-6 quart slow cooker.
- Add the chicken breasts, taco seasoning, salt, beans, corn, tomatoes, and chicken broth to the crockpot as well. Stir to combine and cover with the lid. Cook for 2-3 hours on high, or 4-5 hours on low, until the chicken is fully cooked through.
- Remove the cooked chicken from the slow cooker and shred. Return to the crockpot, and add in the juice of half a lime and chopped cilantro. Stir once more. Add desired toppings, serve and enjoy!
Nutrition
Calories: 310kcal | Carbohydrates: 39g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 816mg | Potassium: 980mg | Fiber: 9g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 3mg