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Slow Cooker Chicken Taco Soup - Easy, Cozy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • Canned tomatoes: 1 (14.5-ounce) can diced tomatoes
  • Tomato and chili base: 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
  • Beans: 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can pinto or kidney beans, drained and rinsed
  • Corn: 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
  • Broth: 4 cups low-sodium chicken broth
  • Aromatics: 1 small yellow onion, diced; 3 cloves garlic, minced
  • Taco seasoning: 2 to 3 tablespoons (store-bought or homemade)
  • Spices (optional for extra depth): 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon chili powder
  • Salt and pepper: To taste
  • Lime: Juice of 1 lime (plus extra wedges for serving)
  • Optional add-ins: 1/2 cup salsa, 1 tablespoon tomato paste for richness
  • Toppings: Shredded cheddar or Monterey Jack, sour cream or Greek yogurt, sliced avocado, chopped cilantro, sliced jalapeños, tortilla chips or strips

Method
 

  1. Prep the base: Add the diced onion, garlic, canned tomatoes, tomatoes with green chiles, black beans, pinto beans, and corn to the slow cooker. Pour in the chicken broth.
  2. Season: Stir in taco seasoning, cumin, smoked paprika, and chili powder. Taste the broth and add a pinch of salt and pepper if needed. If using salsa or tomato paste, whisk them in now.
  3. Add the chicken: Nestle the chicken breasts or thighs into the mixture. They should be mostly submerged.
  4. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is fully cooked and very tender.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir.
  6. Finish with freshness: Squeeze in the lime juice. Adjust seasoning with additional salt, pepper, or taco seasoning to taste.
  7. Serve: Ladle into bowls and top with cheese, a dollop of sour cream, avocado slices, cilantro, jalapeños, and crushed tortilla chips. Add extra lime wedges on the side.