Slow Cooker Chicken Taco Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker chicken taco soup loaded with beans, corn, and vegetables in a zesty Mexican-inspired broth. The soup is hearty and warming, perfect for lunch or dinner on a busy weeknight.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups low-sodium chicken broth
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 2 lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, (not drained)
- 1 (15 ounce) can corn, (drained)
- 1 (15 ounce) can black beans, (drained and rinsed)
- 1 (15 ounce) can pinto beans, (drained and rinsed)
- 1 cup chunky-style salsa
- 1 small onion, (very finely diced (about 1 cup) or 2 teaspoons onion powder)
- Kosher salt and ground black pepper, (to taste)
- Optional, for serving: tortilla chips or Fritos; sour cream; grated cheddar cheese; sliced green onions; chopped red onion; diced avocado; fresh cilantro
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h
- Sodium
- 1413mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1012mg
- Calcium
- 90mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.