This big, flavorful Slow Cooker Chicken Taco Soup is stuffed with shredded chicken, black beans, corn and all the flavors of your favorite chicken tacos. An excellent meal and everyone will be begging for seconds!
Course Soups and Stews
Keyword Taco Stew
Prep Time 15minutes
Cook Time 4hours
Total Time 4hours15minutes
Author Souper Chef Deb from Bowl Me Over
Start with the leftover brother from the chicken tacos.
1cupcherry tomatoessliced in half
1cupfrozen corncan substitute fresh or canned corn
114.5 oz. canblack beansdrained and rinsed
114.5 oz canhominydrained and rinsed
optional toppings - chopped tomatoes, diced red onions, cilantro, shredded cheese, sour cream, jalapeños, pico de Gallo, corn or tortilla chips
Dice the red pepper and onion, chop the cabbage, slice the cherry tomatoes in half. Drain and rinse the black beans and hominy.
Add the leftover broth/starter soup to the slow cooker*
Add all of the vegetables, beans and remaining ingredients to the slow cooker.
Put the lid on tightly and set your slow cooker on low. Cook for 4-6 hours on low, enjoy!!!
- if you do not have the broth, substitute with six cups of chicken stock plus two cups of water and *one packet taco seasoning.