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Crock Pot Chicken Taco Soup

Crock Pot Chicken Taco Soup

  • 1.5 lb. chicken breast

  • 16 oz. jar favorite salsa

  • 6 C. chicken broth

  • 1 pkg. low sodium taco seasoning

  • 15 oz. can black beans, rinsed and drained

  • 1 small can whole kernel corn, drained

  • 1 Lime

  • 1/2 C. brown minute rice

Place chicken breasts on the bottom of slow cooker. Pour salsa, chicken broth into the slow cooker. Make sure liquid gets under chicken.

Add taco seasoning, beans, corn, and juice from 1 lime to the slow cooker. Give everything a good stir. Cover and cook for 6-8 hours on low or 4-6 hours on high.

Towards the last 30 minutes of cooking, shred the chicken. After shredding chicken, add back to soup. Pour in brown rice. Continue cooking for the last 30 minutes.

Serve with your favorite toppings!


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