This isn't your grandma's chicken soup. This slow cooker chicken taco soup recipe is a vibrant, flavorful explosion of Southwestern spices and textures, perfect for a chilly evening or a casual weeknight dinner. Forget takeout – this recipe is easy to make, incredibly satisfying, and easily customizable to your preferences. Let's dive in!
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup frozen corn
- Tortilla chips, shredded cheese, avocado, sour cream, and cilantro for garnish
Instructions:
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Sear the Chicken (Optional but Recommended): While not strictly necessary, searing the chicken breasts in olive oil before adding them to the slow cooker adds a deeper layer of flavor. Brown them on both sides in a skillet over medium-high heat before proceeding.
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Combine Ingredients in Slow Cooker: Add the seared (or unseared) chicken breasts, chopped onion, and minced garlic to your slow cooker.
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Add the Liquid and Spices: Pour in the diced tomatoes (undrained), corn (drained), black beans (rinsed and drained), Rotel (undrained), and chicken broth. Stir in the chili powder, cumin, oregano, cayenne pepper (if using), salt, and black pepper.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
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Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
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Stir in Frozen Corn (Optional): Add the frozen corn during the last 30 minutes of cooking time.
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Serve: Ladle the soup into bowls and garnish with your favorite toppings such as tortilla chips, shredded cheese, avocado slices, a dollop of sour cream, and fresh cilantro.
Frequently Asked Questions (FAQ)
Can I use different types of beans in this recipe?
Absolutely! Kidney beans, pinto beans, or a mix of beans would all work well in this recipe. Feel free to experiment and find your favorite combination.
How can I make this soup spicier?
If you like it extra spicy, add more cayenne pepper, or consider adding a diced jalapeño or some chopped serrano peppers along with the onion and garlic. A dash of your favorite hot sauce also works wonders!
Can I make this recipe in an Instant Pot?
Yes! Sauté the onion and garlic in the Instant Pot's sauté function. Then, add all the remaining ingredients (except the frozen corn) and pressure cook on high for 20 minutes, followed by a 10-minute natural pressure release. Stir in the frozen corn and let it sit for 5 minutes before serving.
Can I freeze this soup?
Yes, this soup freezes beautifully! Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
What are some other great toppings for this soup?
Get creative! Other delicious toppings include shredded lettuce, diced tomatoes, pickled jalapeños, a squeeze of lime juice, or a drizzle of your favorite hot sauce.
This slow cooker chicken taco soup recipe is incredibly versatile and adaptable. Experiment with different ingredients and toppings to create your perfect bowl of comfort food. Enjoy!
