Crock Pot Chicken Taco Soup Recipe
Servings Prep Time
4People 15Minutes
Cook Time
Servings Prep Time
4People 15Minutes
Cook Time
  • 1Pound Boneless Chicken BreastsFrozen
  • 115oz Can Diced Tomatoes
  • 114.5oz Can Tomato Paste
  • 1 Medium OnionChopped
  • 17oz Can Chopped Green Peppers
  • 1Can Enchilada Sauce
  • 3Cloves garlicMinced
  • 314.5oz Cans Chicken Broth
  • 1Teaspoon Cumin
  • 3Tablespoons Taco Seasoning
  • 1Teaspoon Salt
  • 1/4Teaspoon Pepper
  • 1(~10oz) Package Frozen Corn
  • 1Can Black BeansRinsed
  • 1Bag Tortilla Chips
  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
  2. Pour in chicken broth, and season with cumin, salt, and pepper.
  3. Stir in corn and black beans.
  4. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Near the end of the cooking time, take the chicken out and shred it then mix it back in.
  6. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados.
Recipe Notes

There are a variety of additional toppings you could add.  Grated cheese or sour cream are two that my family definitely enjoys!