Slow Cooker Chicken Taco Soup
Hearty, healthy, satisfying Slow Cooker Chicken Taco Soup is super simple to make and filled with all your favorite Mexican flavors!
Servings 6
Calories 278kcal
Equipment
Ingredients
- 3 cups water
- 1.25 ounces taco seasoning (1 packet)
- 10 ounces Rotel
- 15 ounces canned pinto beans drained
- 4 ounces canned diced green chiles
- 2.25 ounces canned sliced black olives drained
- 15 ounces canned whole kernel corn drained
- 1.5 pounds boneless skinless chicken breasts
Toppings
- Tortilla chip strips (or crumbled tortilla chips)
- Sour cream
- Cheddar cheese shredded
Instructions
- Add the water, taco mix, Rotel, pinto beans, green chiles, olives, and corn to a 5-quart or larger slow cooker. Stir everything together and then add chicken breasts into the crock.
- Cover and cook on LOW for 8 hours.
- Take the chicken out of the slow cooker and put it on a plate of cutting board. Use 2 forks to shred the chicken. Then add it back to the soup and stir.
- Ladle the soup into bowls and add your desired toppings. Serve warm.
Notes
Nutritional information is for soup without toppings.
Nutrition
Calories: 278kcal | Carbohydrates: 26g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1165mg | Potassium: 812mg | Fiber: 6g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 3mg