Slow Cooker Chicken Taco Soup is a dump and go soup recipe that can be made decadent or healthy with the toppings!
Alright, this is my new favorite soup and one of my best crock pot recipes. I have been struggling to find healthy slow cooker recipes that taste like real food, I can’t eat a dry salad for dinner, or just a piece of fish. I need meals that taste closest to my favorite comfort foods. This soup tastes great, and it’s very filling!
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This also is one of those easy peasy slow cooker recipes that requires NO chopping! Just dump (I know that word is awful) and go! To make this recipe healthier I often use Mrs. Dash “No Salt” taco seasoning, and top the soup with baked tortilla chips, Weight Watchers cheese and fat-free sour cream. I also save the leftovers, and eat them the next night for dinner, while my family has sloppy joes or another of their favorite meals- I would much rather have this soup.
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- 3 cups water
- 1 1.25-oz. pkg. dry taco mix
- 1 10-oz. can Ro*tel
- 1 15-oz. can pinto beans, drained
- 1 4-oz. can diced green chiles
- 1 2.25-oz. can sliced olives
- 1 15-oz. can whole kernel corn, drained
- 1.5 lbs. boneless skinless chicken breasts
- Corn Chips
- Sour Cream
- Grated Cheddar Cheese
- In a 5-quart or larger slow cooker, add the water, taco mix, rotel, pinto beans, green chiles, olives and corn. Stir. Add chicken breasts into this mixture.
- Cover and cook on LOW for 8 hours.
- Shred the chicken with 2 forks.
- Serve with desired toppings.
- Note- to make this recipe "healthier", use Mrs. Dash no salt taco mix, top with baked tortilla chips, weight watchers shredded cheese, and fat free sour cream.
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