Food Recipes Slow-Cooker Chicken Taco Soup 3.6 (101) 2 Reviews Let this chicken taco soup simmer in your slow cooker, and enjoy a hearty, warm dinner at the end of a busy day. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on September 25, 2022 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 8 hrs 10 mins Yield: 8 serves Jump to Nutrition Facts If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they're on the cutting board, switch to two forks to shred into bite-sized pieces. If you don't have black beans on hand, pinto would work well. When you're ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips. Ingredients 6 cups low-sodium chicken broth 4 boneless, skinless chicken breasts (about 2 lb.) 2 15-oz. cans black beans, drained and rinsed 1 15-oz. can diced fire-roasted tomatoes 10 ounces frozen corn 1 red bell pepper, chopped 1 yellow onion, chopped 1 jalapeño, seeded and finely chopped, plus sliced for serving 2 tablespoons ground cumin 2 tablespoons chili powder 1 teaspoon kosher salt ½ teaspoon black pepper 3 tablespoons fresh lime juice (from 2 limes) Shredded cheese, sour cream, and hot sauce, for serving Directions Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeño, cumin, chili powder, salt, and pepper in a 4- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 6 to 8 hours. Remove chicken and, using 2 forks, shred into bite-size pieces. Stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeño. Jennifer Causey Print Nutrition Facts (per serving) 310 Calories 4g Fat 32g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 310 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 83mg 28% Total Carbohydrate 32g 12% Total Sugars 5g Protein 35g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.