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Slow Cooker Chicken Taco Soup - Easy Dinner Recipe

A hearty and flavorful slow cooker chicken taco soup that’s perfect for easy dinners. Loaded with tender chicken, beans, and Mexican spices, this dish is a comforting meal for busy nights.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soups & Stews
Cuisine: Mexican-American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 6 servings
Author: Betty

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar cheese (for serving)
  • 1/4 cup sour cream (for serving)
  • Tortilla chips (for serving)

Instructions

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add black beans, kidney beans, corn, diced tomatoes, onion, and garlic.
  3. Pour in chicken broth and sprinkle taco seasoning, chili powder, cumin, paprika, salt, and pepper.
  4. Stir to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours.
  5. Remove chicken, shred it with two forks, and return it to the slow cooker.
  6. Stir well and let it cook for another 15 minutes.
  7. Serve hot with shredded cheddar cheese, sour cream, and tortilla chips.

Notes

For extra heat, add a diced jalapeño. You can also use rotisserie chicken to save time.