Can I make this with frozen chicken?

Yes, you can! Add frozen chicken breasts directly to the slow cooker. Just increase the initial cook time to 6 or 7 hours on Low. Be sure they’re fully cooked before shredding.

How do I store and reheat leftovers?

Let the soup cool completely. Store in airtight containers in the fridge for up to 4 days. Reheat on the stove over medium heat or in the microwave. This soup also freezes well for up to 3 months.

Can I make this recipe in an Instant Pot instead?

Yes, and it’s just as easy. Combine all ingredients in the Instant Pot and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then shred the chicken and stir it back in.

Slow Cooker Chicken Taco Soup | Easy & Delicious Meal

Name: Slow Cooker Chicken Taco Soup | Easy & Delicious Meal
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Mexican-American
Ingredients: 1 (15 ounce) can of whole kernel corn, drained; 1 (15 ounce) can of black beans, drained and rinsed; 1 (16 ounce) can of chili beans; 1 (10 ounce) can of diced tomatoes with green chile peppers, undrained; 1 (8 ounce) can of tomato sauce; 1 (12 fluid ounce) can or bottle of beer; 1 (1 ounce) package taco seasoning; 3 whole skinless, boneless chicken breasts; 1 onion, chopped; Optional toppings: shredded Cheddar cheese, sour cream, crushed tortilla chips

Description

A hearty slow-cooked soup with chicken, beans, corn, tomatoes, and taco seasoning. Easy to prepare and full of flavor.

Ingredients

Scale

1 (15 ounce) can of whole kernel corn, drained

1 (15 ounce) can of black beans, drained and rinsed

1 (16 ounce) can of chili beans

1 (10 ounce) can of diced tomatoes with green chile peppers, undrained

1 (8 ounce) can of tomato sauce

1 (12 fluid ounce) can or bottle of beer

1 (1 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

1 onion, chopped

Optional toppings: shredded Cheddar cheese, sour cream, crushed tortilla chips

Cook Mode Prevent your screen from going dark

Instructions

1. Gather all ingredients.

2. Place tomatoes, chili beans, black beans, corn, beer, tomato sauce, and chopped onion into a slow cooker.

3. Add taco seasoning and stir to blend.

4. Place chicken breasts on top and press down slightly so they are just covered by the mixture.

5. Cover and cook on Low for 5 hours.

6. Remove chicken breasts and allow to cool slightly; shred using two forks.

7. Return shredded chicken to the soup and stir.

8. Cover and cook for an additional 2 hours.

9. Serve hot with optional toppings: shredded Cheddar cheese, sour cream, and crushed tortilla chips.

Notes

Beer can be substituted with chicken broth for a non-alcoholic version.

Top with avocado or jalapeños for added flavor and texture.

Recipe yields 8 servings.

Great for meal prep and reheats well.

Prep Time: 10 minutes
Cook Time: 7 hours
Category: Slow Cooker Recipes
Method: Slow Cooker
Cuisine: Mexican-American

Nutrition

Serving Size: 1.5 cups
Calories: 334
Sugar: 6g
Sodium: 1263mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 33g
Fiber: 7g
Protein: 28g
Cholesterol: 49mg