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A bowl of chicken tortilla soup topped with shredded cheddar cheese and a dollop of sour cream.

Chicken Taco Soup

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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8

Ingredients

  • 1 onion, diced
  • 2 lb boneless skinless chicken breasts
  • 2 tbsp taco seasoning or 1 packet taco seasoning
  • 115 oz can black beans, drained
  • 1 15 oz can chili beans, not drained
  • 1 28 oz can Rotel
  • 1 15 oz cans whole kernel corn, drained
  • 1 6 oz can tomato paste
  • 2 cup chicken broth

Instructions

  • Chop the onion and spread it evenly across the bottom of the slow cooker.
  • Place the chicken breasts on top of the onion and sprinkle with the taco seasoning.
  • Add the beans, Rotel, corn, and tomato paste.
  • Pour the chicken broth over the ingredients and stir gently to combine.
  • Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours, or until the chicken is cooked through and tender.
  • Remove the chicken breasts from the slow cooker and shred using two forks or tongs.
  • Return the shredded chicken to the soup and stir until evenly incorporated.
  • Serve hot with your favorite toppings.