Ingredients for Taco Chicken Soup
- Chicken Broth
- Red Kidney Beans
- Great Northern Beans
- Diced Tomatoes With Green Chilies
- Whole Kernel Corn
- Yellow Onion
- Taco Seasoning
- Cumin
- Boneless Skinless Chicken Breasts
- Hot sauce (optional)
- Green Onion
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How to Make Taco Chicken Soup
- In your slow cooker, combine 6 cups of chicken broth, 1 (15-ounce) can of drained and rinsed kidney beans, 1 (15-ounce) can of diced tomatoes (undrained), 1 cup of frozen corn, and 1 medium onion, chopped.
- Stir in 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste. Add 2 pounds of boneless, skinless chicken breasts.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the chicken is cooked through.
- Remove the chicken from the soup and shred or cut into bite-sized pieces. Return the shredded chicken to the soup.
- If desired, stir in your favorite hot sauce to taste, or serve it on the side for those who like extra heat.
- To serve, ladle the soup into bowls and top with your favorite taco toppings such as shredded cheese, crushed tortilla chips, sour cream, avocado, and chopped cilantro.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
12g
Fat
3g
Carbs
16g
