Chicken Taco Soup Recipe • Kath Eats

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This chicken taco soup recipe is made easy with the help of a slow cooker. With hearty beans, shredded chicken, and Mexican spices, it’s loaded with flavor and sure to be a family favorite.

Taco Soup Tuesday!

We love Taco Tuesday at our house, but we tend to eat more tacos in the spring and summer than we do in the heart of winter.

When it’s chilly outside, we keep the taco theme alive with our family’s favorite chicken taco soup recipe. It’s the absolute easiest to throw together in a slow cooker on a busy weeknight – everyone loves it and goes back for second helpings. It simmers all afternoon and is ready to enjoy come dinnertime.

This chicken taco soup marries all of the delicious taco flavors together in one bowl.

This protein-rich, gluten-free recipe can be prepared in under 30 minutes (a priority for me!). It’s loaded with fiber from beans, has the best flavor from sweet corn and shredded chicken, and has that spicy, taco flavor that we crave.

This soup freezes well and the flavors only get better when reheated for lunches throughout the week.

I hope you love this recipe as much as we do!

chicken taco soup recipe

Chicken Taco Soup Recipe

Ingredients

  • olive oil
  • garlic
  • jalapeño
  • chili beans
  • black beans
  • whole kernel corn
  • tomato sauce
  • diced tomatoes with green chiles
  • taco seasoning
  • zucchini
  • skinless, boneless, chicken breasts
  • cheddar cheese
  • sour cream
  • tortilla chips

chicken taco soup ingredients

How To Make Chicken Taco Soup

Step 1. Combine ingredients – minus chicken and zucchini – in your slow cooker and stir together.

Combine the minced garlic, chili beans, black beans, corn, olive oil, jalapeño, tomato sauce, diced tomatoes and taco seasoning into the slow cooker and stir.

chicken taco soup recipe

Step 2. Add chicken

Once stirred, add the chicken breast directly on top, and press it down lightly so that the other ingredients cover it.

Step 3. Cook for 3-4 hours on low

Put the slow cooker on low, add the lid, and let everything cook for 3-4 hours.

Step 4. Shred the chicken

After the cooking time has passed, remove the chicken breasts and shred them. Then, add the shredded chicken back into the rest of the soup ingredients.

chicken taco soup recipe

Step 5. Add the zucchini.

Dice your zucchini into small pieces before adding to the soup (you can leave the skin on!). If you like your soup to be thinner, you can add a little bit of water at this point.

chicken taco soup recipe

Step 5. Cook 15 minutes more

Cook the mixture for 15 minutes on high heat.

Step 6. Serve with toppings

Serve with a dollop of sour cream, crunchy tortilla chips, and shredded cheddar cheese.

Tips For Making The Best Chicken Taco Soup

  • You can use pre-cooked rotisserie chicken and add in at the end (instead of making your own shredded chicken)
  • Soup too thick? Add some chicken broth to get the consistency of your liking
  • We like using shredded white cheddar on top, but you can use pre-shredded cheese or whatever you prefer (can always omit if dairy-free)
  • If you have ripe avocado and fresh cilantro and limes on hand, add them to your selection of toppings

What To Serve with Chicken Taco Soup


Chicken Taco Soup Recipe

This chicken taco soup recipe is made easy with the help of a slow cooker. With hearty beans, shredded chicken, and Mexican spices, it’s loaded with flavor and surely a family favorite.

Course Dinner, Lunch, weeknight dinners
Keyword chicken soup, taco soup
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes

Ingredients

  • 1 tbsp Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 16 oz. chili beans, drained and rinsed
  • 15 oz. black beans, drained and rinsed
  • 15 oz. whole kernel corn, drained
  • 8 oz. tomato sauce
  • 14.5 oz. can diced tomatoes with green chiles, undrained
  • 1/3 cup taco seasoning
  • 1 small zucchini, ½ inch cubed
  • 3 whole skinless, boneless, chicken breasts

Toppings

  • ¼ cup shredded cheddar cheese
  • 1 spoonful sour cream
  • crushed tortilla chips

Instructions

  • Combine the minced garlic, beans (chili and black), corn, olive oil, jalapeno, tomato sauce, diced tomatoes and taco seasoning into the slow cooker and stir.

  • Once stirred, add the chicken breast directly on top, and press it down lightly so that the other ingredients cover it. Put the slow cooker on low, add the lid, and let everything cook for 3-4 hours.

  • After the cooking time has passed, remove the chicken breasts and shred them. Then, add the shredded chicken back into the rest of the soup ingredients.

  • Add the zucchini. If you like your soup to be thinner, you can add a little bit of water at this point.

  • Cook the mixture for 15 minutes on high heat.

  • Serve in your favorite soup bowl, and add optional toppings such as sour cream, tortilla chips, and shredded cheese.

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