Chicken Taco Soup Recipe
This flavorful Chicken Taco Soup combines boneless chicken, black beans, corn, Rotel, and taco seasoning in a rich, slow-cooked broth. Simple to prepare and full of bold Tex-Mex flavor, it’s a cozy one-pot meal perfect for busy days.
5 Servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 medium onion chopped
- 1 can 15 oz black beans, drained
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz corn, drained
- 1 can 10 oz Rotel (diced tomatoes with green chiles), undrained
- 2 tsp minced garlic
- 1 packet taco seasoning check for gluten-free certification if needed
- 2 cups fat-free chicken broth
Instructions
- Prepare the Crockpot: Place the chicken breasts at the bottom of the slow cooker. Add the chopped onion and drained corn on top.
- Add Remaining Ingredients: Pour in the black beans, kidney beans, and undrained Rotel. Add the minced garlic, taco seasoning, and chicken broth. Stir gently to combine.
- Cook: Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts, shred them with two forks, and return the meat to the crockpot. Stir to incorporate evenly.
- Serve: Ladle the soup into bowls and serve hot. Garnish with optional toppings such as shredded cheese, avocado slices, tortilla strips, or sour cream.
Notes
To ensure this recipe is gluten-free, verify that your taco seasoning and chicken broth are labeled gluten-free, as some brands may contain additives or thickeners with gluten. All other ingredients are naturally gluten-free.