Easy Slow Cooker Taco Soup

Cuisine: Mexican
Prep Time: 10 Minutes
Cook Time: 6 Hours
Servings: 4
Ready to reinvent your next taco night? Serve up a bowl of this delicious taco soup!

Tacos are an everyday comfort food that can be enjoyed for breakfast, lunch or dinner. They're one of the most versatile foods you can make and one of the easiest meals to prepare when you're in a hurry.

But did you know that tacos also make an absolutely delicious soup?? Yup, next time you're looking fort a taco recipe, try this taco soup. Even better, let the slow cooker do all the work while you run your errands, binge-watch that show you've been meaning to catch up on, or kick back and relax.

Go ahead, fill your crock pot with all the taco essentials and enjoy with your favorite toppings! The flavors get slow-cooked to perfection, and you can add your own twist to the recipe.

Trust me, you might never look at Taco Tuesday the same way again. And if you liked our taco soup, try this beef chile relleno soup recipe, also perfect for your slow cooker!

Ingredients

  • 1 15-ounce can black beans rinsed and drained
  • 1 15-ounce can pinto beans rinsed and drained
  • 1 15-ounce can corn drained
  • 1 14.5-ounce can diced tomatoes
  • 3 tablespoons chili powder
  • salt to taste
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 2 pieces boneless skinless chicken breasts
  • Optional toppings:
  • crema
  • grated queso fresco
  • green onion
  • tortilla chips
  • cilantro

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Directions

  1. Place black beans, pinto beans, corn, diced tomatoes, chili powder and salt to taste in slow cooker and stir to combine.
  2. Add chicken broth and cumin and stir to combine. Nestle chicken breasts in the slow cooker so that they are completely covered by the liquid and other ingredients.
  3. Cover and cook on low for 6 hours. Remove chicken and shred or cut into bite-size pieces. Stir chicken back into the soup.
  4. Serve with toppings as desired and enjoy!
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