Slow Cooker Taco Soup
This 8-can chicken taco soup is made from pantry ingredients and doesn’t need chopping or fussing. You can dump everything in the crockpot and walk away!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: about 8 servings 1x
- Category: Soup
- Method: Slow Cook
- Cuisine: Mexican
Ingredients
Scale
- 2, 12.5-ounce cans of less sodium chunk chicken breast
- 2, 15.25-ounce cans of no salt added black beans
- 1, 15.25-ounce can of sweet corn, no salt added
- 1, 28-ounce can Rotel diced tomatoes and green chilis
- 1, 28-ounce can of crushed tomatoes
- 1, 14.5-ounce can of low-sodium chicken broth
- 1 tablespoon chili powder
- 1 tablespoon minced onion
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 tablespoon Mexican-style hot sauce*
Instructions
- Dump all 8 cans into the slow cooker without draining. Add everything else except for the hot sauce and stir to combine.
- Cook on low for 4 hours.
- Remove the lid and stir in the tablespoon of hot sauce.
- Serve.
Notes
Optional Toppings
- Shredded cheddar or Monterey jack cheese
- Crumbled cotija cheese
- Sour cream
- Fresh cilantro
- Diced white or red onion
- Fresh diced jalapenos or pickled jalapeno slices
- Diced avocado
- Lime wedges
- Mexican-style hot sauce
- Crushed tortilla chips
*I like Tapatio or Valentina hot sauce
If your slow cooker has a timer, cook it on low for 4 hours and keep warm until ready to serve.
Nutrition
- Serving Size: about 2 cups
- Calories: 266
- Sugar: 9.5 g
- Sodium: 776.8 mg
- Fat: 2.8 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 39.7 g
- Fiber: 10.1 g
- Protein: 25.4 g
- Cholesterol: 41.7 mg
