Crock Pot Chicken Taco Soup

Put this Crock Pot Chicken Taco Soup on repeat for a no-fuss, kid-friendly dinner. A craveable chicken taco in soup form that any novice cook can make.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 6

Servings

Calories 206kcal

Author Jill McOwen

Equipment

crockpot

Ingredients

1 rotisserie chicken
2 14.5 oz cans petite cut diced tomatoes
1 14.5 oz can corn
1 14.5 oz can black beans
4 cups chicken broth
1 envelope taco seasoning
1 tbsp lime juice
1 tbsp fresh cilantro chopped
1 tsp smoked paprika
1 tsp salt

Instructions

Shred the chicken and discard the skin and bones.
Add the chicken to the insert of a 6-quart Crockpot.
Drain two cans of diced tomatoes, one can of corn and one can of black beans.
Add the tomatoes, corn and beans to the Crockpot insert with the chicken.
Add one packet of taco seasoning, 4 cups of chicken stock (broth), 1 tablespoon of lime juice, 1 tablespoon of chopped fresh cilantro, 1 teaspoon of smoked paprika, and 1 teaspoon of salt.
Stir everything together.
Cook on high power for 4 hours or low power for 6 - 8 hours.
Serve the Chicken Taco Soup with chopped red onion, diced fresh avocado, sour cream, shredded cheese and sour cream.

Nutrition