Slow Cooker Chicken Taco Soup
Nothing beats a slow cooker soup recipe. This Slow Cooker Chicken Taco Soup is so simple to make and taste amazing.
- 1 pound chicken breast (boneless and skinless)
- 15 oz corn (drained or fresh)
- 10 oz rotel (drained)
- 15 oz black beans (drained and rinsed)
- 1 oz taco seasoning
- 1 oz ranch seasoning
- 2 ½ cups chicken broth
Add all ingredients to your slow cooker. Allow to cook for 8 hours on low or 6 hours on high.
Remove chicken from the slow cooker once cooked and shred. Return to the soup and mix in well. Serve and enjoy.
How to Freeze Slow Cooker Taco Soup:
Freezing this recipe is very simple. Place all your ingredients except for your chicken broth into a large freezer bag. Keep in the freezer for up to 3 months.
Place the freezer bag with soup in the fridge overnight the day before cooking to thaw.
When you are ready to reheat just place the frozen ingredients into the slow cooker and throw away the bag. Add in your chicken broth and allow to cook according to the instructions.
Calories: 276kcalCarbohydrates: 38gProtein: 25gFat: 4gSaturated Fat: 1gCholesterol: 48mgSodium: 1198mgPotassium: 890mgFiber: 9gSugar: 6gVitamin A: 654IUVitamin C: 19mgCalcium: 43mgIron: 3mg