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Slow-Cooker Chicken Taco Soup

Prep 20 min
Total 8 hr 20 min
Servings 6

Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 6, 2018

Make with

Old El Paso

Ingredients

cups frozen whole kernel sweet corn

can (15 oz) Progresso™ black beans, drained, rinsed

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

can (8 oz) Muir Glen™ organic tomato sauce

cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained

medium onion, diced (1/2 cup)

cups Progresso™ unsalted chicken broth (from 32-oz carton)

boneless skinless chicken breasts, cut into bite-size pieces

package (1 oz) Old El Paso™ taco seasoning mix

corn tortillas (6 inch)

tablespoon vegetable oil

1/4

teaspoon salt

Shredded Cheddar cheese, if desired

Sour cream, if desired

Chopped cilantro, if desired

Diced avocado, if desired

Steps

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1

In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
2

While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
3

When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

Expert Tips

Looking for a shortcut? Use crumbled purchased baked tortilla chips in place of the recipe’s tortilla strip garnish.
Pinto beans can be substituted for the black beans.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 1 1/2g 6% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 1100mg; 46%
Potassium: 540mg; 15%
Total Carbohydrate: 44g; 15%
Dietary Fiber 8g 34% Sugars 7g
Protein: 26g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 10%; 10%
Calcium: 8%; 8%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This soup has it all. It’s packed with flavor from fire roasted tomatoes, green chiles, taco seasoning and chicken broth. It’s rare that a soup can pack such a hearty punch, but the chicken and black beans in this chicken taco soup add up to 26 grams of protein per serving! We love our slow-cooker recipes because you have the flexibility to cook on low for eight hours or you can cut the time in half by cooking on high if you need the meal sooner. As with other Mexican meals, you get to top this soup with your favorite garnishes, whether that’s shredded cheese, sour cream, cilantro, avocado or all of the above! If you’re looking to step up the spice, add in a little of your favorite hot sauce before you eat. Looking for more taco recipes? We’ve got those too!