Combine chicken, corn, black beans and seasonings with chicken broth in your slow cooker for an effortless-but-impressive meal that's sure to satisfy after a long day at work. Finish off a bowl of this Slow-Cooker Chicken Taco Soup with baked tortilla strips, a tasty alternative to the traditional fried garnish.
More About This Recipe
- This soup has it all. It’s packed with flavor from fire roasted tomatoes, green chiles, taco seasoning and chicken broth. It’s rare that a soup can pack such a hearty punch, but the chicken and black beans in this chicken taco soup add up to 26 grams of protein per serving! We love our slow-cooker recipes because you have the flexibility to cook on low for eight hours or you can cut the time in half by cooking on high if you need the meal sooner. As with other Mexican meals, you get to top this soup with your favorite garnishes, whether that’s shredded cheese, sour cream, cilantro, avocado or all of the above! If you’re looking to step up the spice, add in a little of your favorite hot sauce before you eat. Looking for more taco recipes? We’ve got those too!
Slow-Cooker Chicken Taco Soup
- Prep Time 20 min
- Total 8 hr 20 min
- Servings 6
- Ingredients 16
Ingredients
- 2 cups frozen whole kernel sweet corn
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 can (8 oz) Muir Glen™ organic tomato sauce
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 1 medium onion, diced (1/2 cup)
- 3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 4 corn tortillas (6 inch)
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- Shredded Cheddar cheese, if desired
- Sour cream, if desired
- Chopped cilantro, if desired
- Diced avocado, if desired
Make With
Old El Paso
Instructions
-
Step1In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
-
Step2While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
-
Step3When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.
Nutrition
330
Calories
6g
Total Fat
26g
Protein
44g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 1100mg
- 46%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 8g
- 34%
- Sugars
- 7g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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