Slow Cooker Chicken Taco Soup
Forget the hamburger and make chicken taco soup instead! Top the soup just as you would chili for a hearty meal!
Servings: 8
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 30 oz. pinto beans two 15-oz. cans drained and rinsed
- 16 oz. salsa any size salsa works, 14-16 oz. I like to use refrigerated style salsa for it tastes less of vinegar.
- 15 oz. can fire roasted corn drained, or regular whole kernal corn works well
- 3.8 oz. can sliced olives
- 1 oz. Ranch dressing seasoning mix
- 1.25 oz. mild taco seasoning
- 3 cups water
Topping ideas
- tortilla chips
- shredded cheddar cheese
- sour cream
Instructions
- Add the chicken breasts, pinto beans, salsa, corn, olives and seasoning mixes to the slow cooker, stir.
- Pour over the water.
- Cook on LOW for 6-8 hour or on HIGH for 4 hours.
- When the cooking time is up shred the chciken with two fork right in the slow cooker.
- Serve and enjoy!
Notes
- Nutritional values do not include toppings.
- Place any remaining chicken taco soup in an airtight container and store in the fridge for up to 4 days. Reheat it on the stove over medium heat or in the microwave. You can also freeze taco soup in a freezer safe bag for up to 3 months.
Nutrition
Calories: 354kcal | Carbohydrates: 48g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1310mg | Potassium: 1046mg | Fiber: 13g | Sugar: 6g | Vitamin A: 906IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 3mg
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