Crock Pot Taco Soup
This easy Crock Pot Taco Soup is full of tender chicken and inexpensive pantry staples, perfect for a busy weeknight or meal prep day! Instant Pot, slow cooker, or stove top directions included.
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Equipment
- Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Ingredients
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can southwest corn drained and rinsed
- 1 10-ounce can tomatoes with green chiles (Ro-Tel) undrained
- 1 pound chicken breast
- 1 1-ounce packet taco seasoning
- 2 tablespoons tomato paste
- 3-4 cups chicken broth depends on whether you prefer a thinner or thicker soup
Instructions
- Place all the ingredients into a slow cooker and cook on high for 4 hours (or on low for 6-8 hours).
- When the chicken is cooked through, remove and shred. Stir back into the soup.
- Serve with garnishes like shredded cheese, sour cream or plain greek yogurt, green onions, avocado, etc.
Notes
Stove Top Instructions:
- With a heavy-bottomed stock pot or Dutch oven on medium high heat, add all the ingredients and stir until well combined.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup continue cooking for 30 minutes.
- When the chicken is cooked throughout, remove and shred with two forks (or using the paddle attachment in a mixer). Stir it back into the soup and serve.
Instant Pot Instructions:
- Add all of the ingredients to the Instant Pot and stir until well combined. Secure the lid and set cooking time to 12 minutes.
- At the end of the timer, let the pressure cooker naturally release the pressure for 10 minutes. Finally, release the remaining pressure manually.
- Remove the chicken and shred. Add back into the soup and stir.
Nutrition
Serving: 1.25 cups | Calories: 218kcal | Carbohydrates: 25.3g | Protein: 24g | Fat: 3.1g | Cholesterol: 57mg | Sodium: 1145mg | Fiber: 6.8g | Sugar: 4.9g
Servings: 6 bowls
Calories: 218kcal