Slow Cooker Taco Soup
Category: Main Dish
Servings: 12
Prep Time: 30 minutes
Cook Time: 5 hours
Cozy up with a bowl of taco soup filled with hearty beans and tender chicken. This slow-cooker recipe is versatile, easy to prepare, and built for busy days. It delivers bold flavor with minimal effort and is a reliable option for feeding a crowd or keeping leftovers on hand.
Ingredients
- 1 white or yellow onion, diced
- 1 bell pepper, diced
- 3–4 cups low sodium chicken bone broth
- 5 garlic cloves, diced
- 1 (8 oz) can black beans, drained and rinsed
- 1 (8 oz) can pinto beans, drained and rinsed
- 1 (8 oz) can diced tomatoes, drained
- 1 cup corn kernels (frozen or canned, drained)
- 2–3 large chicken breasts (fresh or frozen)
- 2 tbsp Shawhan Farms Taco Seasoning
- 1 tsp kosher salt
- Black pepper, to taste
- 8 oz sour cream
- Grated cheddar cheese (for serving)
Directions
- Add all ingredients except sour cream and cheddar cheese to a slow cooker.
- Cover and cook on low for 5–6 hours.
- Remove the chicken breasts and shred with a fork, then return the shredded chicken to the slow cooker.
- Stir in the sour cream until fully incorporated.
- Cover for a few minutes to allow the soup to heat through.
- Serve topped with grated cheddar cheese and tortilla chips if desired.
Recipe Notes
- Short on time? Use pre-cooked shredded chicken and simmer on the stovetop for under an hour.
- For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken.