Savory Slow Cooker Chicken Taco Soup Easy and Tasty Meal

Looking for an easy meal that packs flavor? My Savory Slow Cooker Chicken Taco Soup is just what you need! It combines tender chicken, hearty beans, and vibrant veggies, all simmered slowly for rich tastes. This soup is simple to make and even easier to enjoy. Whether you’re a busy parent or just want a tasty dinner option, you’ll love this recipe. Let’s dive into the ingredients and start cooking!

Ingredients

Main Ingredients

– 2 boneless, skinless chicken breasts

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) corn, drained

– 1 can (14.5 oz) diced tomatoes with green chilies

– 1 can (6 oz) tomato paste

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 cup chicken broth

The heart of my slow cooker chicken taco soup is the chicken. I often use two boneless, skinless chicken breasts. They cook nicely and shred well. Next, I add black beans and corn for fiber and sweetness. Canned diced tomatoes bring in flavor and a bit of heat. Tomato paste thickens the soup. Fresh onion and garlic add depth to the taste. Lastly, chicken broth makes it rich and smooth.

Spices and Seasonings

– 2 tablespoons taco seasoning

– 1 teaspoon cumin

– Salt and pepper to taste

The spices bring the soup to life. I use taco seasoning for that classic flavor. Cumin adds warmth. Salt and pepper enhance all the other tastes. Adjust these to make it just right for you.

Optional Toppings

– Fresh cilantro

– Sour cream

– Shredded cheese

Toppings make the soup even better. Fresh cilantro brings a pop of color and flavor. A dollop of sour cream adds creaminess and cuts the spice. Shredded cheese melts beautifully on top, adding richness. Feel free to mix and match your favorites!

Step-by-Step Instructions

Preparing the Ingredients

Chopping and Measuring

Start by dicing one medium onion. You want nice, small pieces. Next, mince two cloves of garlic. This adds a great flavor. Open the cans of black beans, corn, and diced tomatoes. Rinse and drain the black beans and corn well. Measure one cup of chicken broth.

Mixing the Base

In a large mixing bowl, combine the black beans, corn, diced tomatoes, and tomato paste. Add the diced onion and minced garlic. Pour in the chicken broth, taco seasoning, and cumin. Stir it all until mixed well. This mix will be the base of your soup.

Cooking the Soup

Layering in the Slow Cooker

Place the two boneless, skinless chicken breasts at the bottom of your slow cooker. Pour the mixed ingredients over the chicken. Make sure the chicken is covered completely. This keeps it moist as it cooks.

Adjusting Cooking Settings

Cover the slow cooker with its lid. Set it on low for 6-8 hours or high for 3-4 hours. Cooking on low makes the chicken tender. If you’re short on time, high works too.

Finishing Touches

Shredding the Chicken

When the cooking time is done, take two forks and shred the chicken right in the slow cooker. Mix it back into the soup. This makes every bite flavorful.

Serving Suggestions

Serve the soup hot. Top with fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheese. You can enjoy it with tortilla chips or warm tortillas for dipping. It’s a tasty, cozy meal!

Tips & Tricks

Perfecting the Recipe

Best Chicken Choices

For this soup, use boneless, skinless chicken breasts. They cook evenly and shred easily. You can also try thighs for more flavor, but breasts keep it leaner.

Flavor Enhancements

Add fresh lime juice for a zesty kick. You can also mix in some diced jalapeños for heat. For a richer taste, include a splash of your favorite hot sauce.

Slow Cooker Tips

Cook Times and Temp Settings

Set your slow cooker to low for 6-8 hours, or high for 3-4 hours. Longer cooking times let flavors meld well. If you’re in a hurry, use high but keep an eye on it.

Avoiding Overcooking

Check the chicken’s doneness about 30 minutes before the time is up. If it shreds easily, it’s done. Overcooked chicken may turn dry.

Easy Clean-Up Ideas

Lining Your Slow Cooker

Use slow cooker liners for quick clean-up. They are easy to use and save time. Just lift out the liner and toss it away.

Storing Leftovers

Cool the soup before storing. Use airtight containers to keep it fresh. Label them with the date to track how long they’ve been in the fridge.

Variations

Ingredient Swaps

You can swap out some ingredients in this soup to keep it fresh.

– Different Beans: Instead of black beans, try pinto or kidney beans. Each brings a unique taste and texture. You can even mix beans for more flavor.

– Alternate Proteins: If you prefer, use turkey or even beef. These proteins add great taste and change the soup’s character. You can also make it meat-free by using extra beans or lentils.

Flavor Adjustments

Adjust the flavors to match your taste.

– Heat Level Changes: Want more spice? Add chopped jalapeños or a dash of hot sauce. For milder soup, skip the spicy extras. You can really control the heat with ingredients.

– Vegetarian Options: To make this soup vegetarian, leave out the chicken. Add more beans or veggies like zucchini. This keeps it hearty without the meat.

Serving Suggestions

Think about how you want to serve your soup.

– Side Dishes: Pair the soup with tortilla chips, cornbread, or a fresh salad. These sides complement the flavors well and round out your meal.

– Serving as a Dip: You can also serve this soup as a dip. Just make it thicker by using less broth. Serve it with tortilla chips for a fun twist!

Storage Info

Refrigeration Guidelines

After you make your slow cooker chicken taco soup, let it cool. Place the leftovers in the fridge. Use airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to seal them tightly. This helps to avoid spills and keeps the soup tasty.

Freezing Instructions

To freeze taco soup, first let it cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can. Label the bags with the date. For best taste, use it within three months.

When you want to enjoy your frozen soup, take it out and thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Stir it well to ensure it heats evenly.

Shelf Life Expectations

In the fridge, the soup lasts about 3 to 4 days. If you freeze it, it can stay good for 2 to 3 months. Always check for any signs of spoilage before eating. If it looks or smells off, it’s best to toss it. Proper storage keeps your chicken taco soup safe and delicious!

FAQs

How long can I cook Slow Cooker Chicken Taco Soup?

You can cook this soup on low for 6 to 8 hours. If you are short on time, use the high setting for 3 to 4 hours. The chicken will be tender and full of flavor. The longer cooking time allows all the spices to blend well.

Can I substitute ingredients in this recipe?

Yes, you can swap some ingredients. If you don’t have chicken breasts, use thighs instead. They stay moist and add rich flavor. You can use any beans, like pinto or kidney beans. If you prefer fresh corn, use it instead of canned. For a milder taste, skip the diced tomatoes with green chilies and use plain diced tomatoes. Each change will slightly alter the taste, but the soup will still be tasty.

What can I serve with Slow Cooker Chicken Taco Soup?

This soup pairs well with many sides. Try serving it with tortilla chips for crunch. You can also add cornbread to soak up the soup. A simple green salad adds freshness and balance. For a fun twist, use it as a filling for tacos or burritos. Each option enhances the flavor and makes the meal more enjoyable.

This blog post covers everything you need for making Slow Cooker Chicken Taco Soup. We explored the main ingredients, spices, and toppings. I shared step-by-step instructions for preparation, cooking, and finishing touches. Tips and tricks helped enhance flavor, simplify cleanup, and ensure perfect cooking. We also looked at variations and storage information to keep your soup fresh.

Now you have the tools to create a delicious meal. Enjoy making it your ow