Chicken Taco Soup
Easy and original chicken taco soup recipe made in the crockpot with the flavor or Rotel, salsa, and black beans. The perfect fall soup!
Equipment
- 1 crock pot
Ingredients
- 1 16 ounce jar red Salsa mild (2 cups)
- 1 large chicken breast or 2 medium, frozen
- 1 can Black Beans rinsed and drained
- 1 can Kidney Beans rinsed and drained
- 1 can Rotel
- 1 can diced tomatoes
- 1 can of corn drained
- 1 cup chicken broth
- 2 teaspoons Cumin
Instructions
- In a large crock pot place the frozen chicken breast on the bottom.
- Add the remaining ingredients on top of the chicken and mix well.
- Cook for 4-6 hours on low or 3-4 hour on high.
- Once chicken is cooked through, remove and shred. Add the shredded chicken back into the soup, mix. Top with fun taco toppings.
Notes
- To shred chicken, be sure to check out our Easy How to Shred Chicken Guide.
- Freeze extras for another meal. When ready to eat again warm over the stovetop or warm in the microwave.
- Make sure the chicken is cooked all the way through to an internal temperature of 165 degrees Fahrenheit.
- Serve topped with cheese, sour cream, tortilla chips, guacamole, and your other favorite taco toppings.
Nutrition
Serving: 2cupsCalories: 72kcalCarbohydrates: 6gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 25mgSodium: 718mgPotassium: 370mgFiber: 2gSugar: 3gVitamin A: 407IUVitamin C: 2mgCalcium: 33mgIron: 1mg
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