Chicken Taco Soup
With shredded chicken, hearty beans, plenty of veggies, and bold Tex-Mex flavors, this slow cooker chicken taco soup is a guaranteed hit!
Servings: 6 servings
Calories: 370kcal
Ingredients
- 1 onion chopped
- 4 garlic cloves chopped
- 1 tablespoon olive oil
- 3 chicken breasts (about 550g, 18 ounces)
- 1 14-ounce can black beans drained
- 1 14-ounce can pinto beans drained
- 1 14-ounce can corn drained or 1 cup frozen
- 1 14-ounce can tomato sauce
- 2 green bell peppers diced
- 2 jalapeno peppers diced
- 2 ½ cups chicken broth (20 ounces)
- 2 tablespoons taco seasoning
Instructions
- Heat 1 tablespoon of olive oil in a pan, add chopped garlic and onion. Saute on medium heat for 2 minutes, until translucent.
- Combine all ingredients in a slow cooker. Stir and cook on high for 5 hours (or 8 hours on low.)
- Remove chicken breasts from the soup. Using 2 forks, break it up into chunks and return to the pot.
- Taste and add more salt if needed.
Nutrition
Calories: 370kcal | Carbohydrates: 44g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1310mg | Potassium: 1279mg | Fiber: 12g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 52mg | Calcium: 87mg | Iron: 4mg