Slow Cooker Chicken Taco Soup is a dump and go soup recipe that can be made decadent or healthy with the toppings!
Print
3.5 from 4 votes

Slow Cooker Chicken Taco Soup

Servings 6
Author Sarah Olson

Ingredients

  • 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

Toppings

  • Corn Chips
  • Sour Cream
  • Grated Cheddar Cheese

Instructions

  • 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.