Slow Cooker Chicken Taco Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.2
  • Total Fat: 2.4 g
  • Cholesterol: 68.4 mg
  • Sodium: 1,083.3 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 10.9 g
  • Protein: 36.9 g

View full nutritional breakdown of Slow Cooker Chicken Taco Soup calories by ingredient
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Number of Servings: 8


    1 chopped onion
    1 16 oz can chili beans
    1 15 oz can black beans
    1 15 oz can whole kernel corn, drained (I use white)
    1 8 oz can tomato sauce
    1 12 oz can or bottle beer (I use light)
    2 10 oz can diced tomatoes with green chilies (undrained)
    1 package taco seasoning
    3 or 4 whole skinless, boneless chicken breasts (I slice mine in half lengthwise)


Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Cover and cook on low heat for 5 hours.

Remove breasts (chicken that is) from soup and cool long enough so that they can be handled. Shred the chicken, stir it back into the soup and continue to cook for 2 hours. Can top with cheese of your choice, sour cream, tortilla strips, etc. if desired. Serves 8.

Note: This usually doesn’t take the full 7 hours in my cooker. Especially after the chicken is tender. I don’t think it needs 2 more hours after that. Also, I add a couple of chicken bouillon cubes and seasonings to taste like seasoned salt, Cajun seasoning, pepper and smoked paprika (one of my favorite spices). I like Mexican Parmesan cheese (I get mine at Aldi) for topping as well as the tortilla strips, which I make out of corn tortillas cut into strips.

Number of Servings: 8

Recipe submitted by SparkPeople user QTPIE8422.

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