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Cozy Crockpot Chicken Taco Soup

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A comforting and easy crockpot chicken taco soup with smoky spices, tender chicken, and hearty beans, perfect for busy weeknights and cozy evenings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 1 can black beans (15 oz / 425 g), drained and rinsed
  • 1 cup corn kernels (150 g), frozen or canned, drained
  • 1 can diced tomatoes (14.5 oz / 410 g), fire-roasted preferred
  • 4 cups low-sodium chicken broth (960 ml)
  • 2 tablespoons tomato paste
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle chili powder (optional)
  • Juice of 1 lime
  • A handful of cilantro, chopped
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, sliced avocado, crunchy tortilla strips

Instructions

  1. Dice 1 medium onion and mince 3 garlic cloves. Drain and rinse 1 can of black beans and 1 cup of corn kernels. Chop cilantro for garnish if using fresh.
  2. Place 2 boneless, skinless chicken breasts evenly at the bottom of the crockpot.
  3. Add black beans, corn, diced tomatoes, and diced onion on top of the chicken.
  4. In a small bowl, combine taco seasoning, ground cumin, smoked paprika, and chipotle chili powder. Sprinkle evenly over the ingredients in the crockpot.
  5. Stir in chicken broth and tomato paste gently to combine without disturbing the chicken too much.
  6. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is tender and shreds easily.
  7. Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot and stir into the soup.
  8. Stir in fresh lime juice and chopped cilantro. Add salt and pepper to taste.
  9. Serve hot with optional toppings like shredded cheese, sour cream, avocado slices, or crunchy tortilla strips.

Notes

If soup is too thick after shredding chicken, add more chicken broth or water to desired consistency. Rinse beans to reduce sodium and prevent thickness. Add cheese or sour cream only before serving to avoid curdling. Frozen chicken can be used but increase cooking time by 1 hour on low. Instant Pot method: sauté onions and garlic, then cook all ingredients on high pressure for 15 minutes with natural release.

Nutrition

Keywords: crockpot, chicken taco soup, slow cooker, easy dinner, comfort food, weeknight meal, healthy soup, gluten-free, dairy-free option

Find it online: https://breezybake.com/cozy-crockpot-chicken-taco-soup-recipe-for-easy-weeknight-comfort/