Slow Cooker Chicken Taco Soup

Servings 6 people


  • 6 boneless skinless chicken breast halves 6-oz.
  • 3 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon lime zest
  • 1 cup tomato sauce
  • 21.75 ounces crushed tomatoes with green chilis
  • 1 cup low sodium chicken broth
  • 1 cup salsa
  • 2 tablespoons lime juice
  • 30 ounces black beans drained and rinsed or homemade
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup frozen whole kernel corn
  • 1 cup chopped cilantro
  • 1 cup coarsely crushed baked tortilla chips
  • Optional garnishes:
  • diced avocado
  • sour cream
  • shredded cheddar cheese


  • In a slow cooker, combine all ingredients except tortilla chips and optional garnishes; blend well. Cover and cook on LOW for 6 to 8 hours or until chicken is fork-tender.
  • Transfer chicken to a cutting board and shred; return to slow cooker and blend with juices.
  • Serve soup in bowls topped with crushed tortilla chips and your choice of garnishes. Enjoy!


SERVING SUGGESTION: Add a big salad and some warm corn muffins. VEGETARIAN: Replace chicken with an additional 15 ounces of black beans plus 15 ounces of kidney beans (drained and rinsed or homemade). Use vegetable broth. KOSHER: Skip the dairy garnishes. GLUTEN FREE: Make sure tomato sauce, salsa, tomatoes, broth, beans, and tortilla chips are gluten-free. NUTRITION: Per Serving: 473 Calories; 8g Fat; 53g Protein; 48g Carbohydrate; 13g Dietary Fiber; 99mg Cholesterol; 1888mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 11
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