Slow Cooker Chicken Taco Soup Recipe

Nothing says simple like a slow cooker right? I mean, hello, I don't have to cook? Yes mam! I can handle that. This recipe goes hand in hand with the Simplicity Project.

We've actually switched to a Power Pressure Cooker XL and use it on the slow cooker setting. An InstantPot will do just fine as well!

I've been making this recipe for a couple of years now and it's always a hit. It really is so simple and you can adjust the ingredients to suit your family. On a tight budget? Add more beans and less chicken :)

Chicken Taco Soup Recipe

Here's what you'll need.

• 4-6 Chicken Breasts {frozen}
• One carton of chicken broth
• 2 cans diced tomatoes
• 3 cans of beans drained and rinsed {Black, Pinto, or a mixture}
• 2 T. Chili Powder
• 1/2 t. Garlic Powder
• 1/2 t. Onion Powder
• 1/2 t. Crushed Red Pepper
• 1/2 t. Dried Oregano
• 1 t. Paprika
• 3 t. Ground Cumin
• 2 t. Salt
• 2 t. Pepper
• Shredded Cheese {For topping}
• Sour Cream or Greek Yogurt {For topping}
• Cilantro {For topping}
• Tortilla Chips {For topping}

I put the wet and dry ingredients into the Crock-pot first so it can be mixed well then add the chicken breasts and mix them in. Cook on low for 4-6 hours. This will depend on the size of the chicken breasts. You want them to shred easily.

Take the chicken out and shred. Tip: If you have a kitchen aid you can put them in there and mix with the flat beater for quick shredding.

Put back into the Crock-pot and mix together. You can add shredded cheese or corn starch to thicken the soup or serve as is.

We top ours with cheese, chips, sour cream {or greek yogurt for a healthier version}, and cilantro.

This serves our family of 5 with plenty left over for another dinner or lunches for a few days!

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