Description
This chicken taco soup blends tender chicken, Rotel tomatoes, black beans, and sweet corn in a rich, creamy broth seasoned with classic taco spices. The slow‑cooker method locks in flavor while the heavy cream adds silky smoothness. Perfect for weeknight meals or game‑day gatherings, this hearty soup can be topped with cheese, sour cream, and avocado for extra texture. Easy to prepare, it delivers bold Mexican‑inspired comfort in every spoonful. Serve hot for a satisfying meal that warms thee so
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can Rotel tomatoes
- 1 can black beans, rinsed and drained
- 1 cup sweet corn, drained
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup heavy cream
- Optional toppings: shredded cheese, sour cream, avocado
Instructions
- In a crockpot, combine the chicken, Rotel tomatoes, black beans, sweet corn, taco seasoning, and chicken broth.
- Cook on low for 6‑8 hours or high for 4 hours.
- About 30 minutes before serving, shred the chicken in the pot, then stir in the heavy cream.
- Serve hot, garnished with shredded cheese, sour cream, and avocado if desired.
Notes
- For a dairy‑free version
- substitute heavy cream with coconut cream. Adjust spice level with fresh jalapeños or extra taco seasoning.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken taco soup, easy chicken soup recipe, taco soup crockpot, chicken taco broth, how to make chicken taco soup, slow cooker chicken soup, comforting soup recipes, Mexican inspired soup, family dinner soup, quick taco soup