Slow Cooker Chicken Taco Soup - Chicken Stirfry Easy Recipe
This Slow Cooker Chicken Taco Soup is a delicious and hearty meal that's packed with flavor. Made with tender chicken, beans, and taco spices, it's perfect for a comforting dinner. Try this chicken stirfry easy recipe for a meal the whole family will love!
Servings: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can tomato sauce
- 2 cups chicken broth
- 1 packet taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Tortilla chips, shredded cheese, sour cream (for serving)
Instructions
- Place the chicken breasts in the bottom of a slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes with green chilies, and tomato sauce.
- Pour in the chicken broth and sprinkle in taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Add diced onion and bell pepper for extra flavor.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir it back into the soup.
- Stir in lime juice and chopped cilantro just before serving.
- Serve hot with tortilla chips, shredded cheese, and sour cream.