Description
During the winter season, you want meals that are hot, tasty, and healthy. This chicken taco soup recipe checks all the boxes!
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 12 oz. frozen sweet corn
- 15 oz. can black beans – not drained
- 15 oz. can pinto beans – drained
- 1 medium sized onion – diced
- 8 tbsp. tomato paste
- 4 cups chicken broth
- 1 packet taco seasoning
- 10 oz. can diced tomatoes & green chilies
- 15 oz. can fire roasted tomatoes
Toppings:
- Sour Cream
- Chipotle Cheese Tortilla strips
- Shredded cheddar cheese
Instructions
- Optional: Prepare a 6-quart slow cooker with a plastic liner for easy cleanup.
- Whisk the chicken broth, taco seasoning, and tomato paste together in the slow cooker.
- Lay the chicken breasts in the liquid and pour the remaining ingredients into the slow cooker.
- Stir everything together and cook on high for 5 hours or low for 7 hours.
- Remove the chicken breasts, shred them with a fork or a hand mixer, and stir them back into the soup.
- Cook for another 30 minutes, until the chicken is completely done.
- Serve hot with your favorite toppings like chipotle cheese tortilla strips, cheese, sour cream or cilantro.
- Store refrigerated in an airtight container.
- Makes 8 heaping 1 cup servings.