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Bowls of Taco soup with serving spoon.
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Crock Pot Chicken Taco Soup

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
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 113kcal
Author Deb Clark

Ingredients

  • 6 cups chicken broth
  • 2-3 cups cooked chicken shredded or diced
  • 1 red pepper diced
  • 1 cup cabbage diced
  • 1 red onion diced
  • 1 cup cherry tomatoes sliced in half
  • 1 cup frozen corn can substitute fresh or canned corn
  • 1 14.5 oz. can black beans drained and rinsed
  • 1 14.5 oz can hominy drained and rinsed
  • 1 packet taco seasoning
  • optional toppings - chopped tomatoes, diced red onions, cilantro, shredded cheese, sour cream, jalapeños, pico de Gallo, corn or tortilla chips

Instructions

  • 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 broth to the slow cooker.
  • Add all of the vegetables, black beans, corn, hominy, shredded chicken and remaining ingredients to the slow cooker. Sprinkle with taco seasoning. Mix to combine.
  • Put the lid on tightly and set your slow cooker on low. Cook for 4-6 hours on low, enjoy!!!

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 1039mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 995IU | Vitamin C: 31mg | Calcium: 22mg | Iron: 1mg