Easy Slow Cooker Chicken Taco Soup
This is a flavorful Tex-Mex chicken taco soup that is full of flavor with seasoned chicken, Green Chiles, tomatoes, black beans, and more.
Servings: 6
Ingredients
- 2 chicken breasts, boneless, skinless
- 28 ounce can diced tomatoes
- 4 ounce can green chilies
- 15 ounce can black beans (use any beans you like - black, pinto, red kidney or a mixture of all three)
- 4 to 6 cups chicken broth
- 2 cups corn (canned, fresh or frozen)
- 1 package taco seasoning (mild, medium or spicy)
- salt and pepper
Instructions
- Season the chicken breasts with salt and pepper. Place in the in the slow cooker insert.
- Pour in enough broth to cover the breasts by a half inch.
- Add in the rest of the ingredients.
- Cover and cook on low for 4 to 5 hours until chicken is done.
- About half an hour before serving, remove the breasts and shred with two forks. Return the chicken to the bowl and stir. Cover and continue cooking for remaining 30 minutes.
- Serve with your favorite toppings.