Description
Dive into the flavors of the Southwest with this delectable Chicken Taco Soup! This one-pot wonder combines tender chicken, a medley of beans, and a mouthwatering blend of spices to create a comforting and satisfying meal. Whether you’re craving a cozy dinner on a chilly evening or a flavorful lunch to warm you up, this Chicken Taco Soup is sure to hit the spot.
Ingredients
- 1 white onion, chopped finely
- 1 cup chili beans
- 1 cup black beans, drained and rinsed
- 1 cup whole kernel corn, drained
- 1 cup tomato sauce
- 2 cup diced tomatoes with green chiles, undrained
- 1 package taco seasoning (1.25 ounce)
- 1 1/2 to 2 pound skinless, boneless chicken breasts
Instructions
1. Add Ingredients to Slow Cooker: Place the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning into the slow cooker. Lay the chicken breasts on top, pressing them down slightly so that they are just covered by the other ingredients.
2. Cook: Cover and cook on low for 3-4 hours if the chicken is thawed, or 4-5 hours if the chicken is frozen. The long, slow cooking process allows the flavors to meld and the chicken to become tender and shredded.
3. Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks. Stir the shredded chicken back into the soup. If desired, add a little water to thin the soup slightly.
4. Serve: Ladle the Chicken Taco Soup into bowls and top with your favorite garnishes, such as shredded cheese, sour cream, and crushed tortilla chips.
5. Sauté the Onion: In a large pot or Dutch oven, sauté the chopped onion over medium heat until it becomes translucent.
6. Add Remaining Ingredients: Once the onion is cooked, add the chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning. Stir to combine.
7. Cook the Chicken: Nestle the chicken breasts into the soup, making sure they are submerged. Simmer the soup for about 30 minutes, or until the chicken is cooked through.
8. Shred and Serve: Remove the chicken breasts from the soup and shred them. Stir the shredded chicken back into the soup and serve hot, with your favorite toppings.
Notes
One of the best things about Chicken Taco Soup is that it makes for excellent leftovers. To ensure your soup stays fresh and delicious, follow these storage and reheating tips:
Refrigerator Storage: Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Reheating: When you’re ready to enjoy your leftover Chicken Taco Soup, simply reheat it on the stovetop over medium heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave, being sure to stir and check the temperature before serving.
Freezer Storage: For longer-term storage, you can freeze the Chicken Taco Soup in airtight containers or resealable plastic bags for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg