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Slow Cooker Chicken Taco Soup with Black Beans

Slow cooker chicken taco soup with black beans cooks hands-off until the chicken is tender enough to shred. Lime juice and fresh cilantro brighten the hearty broth, corn, and tomatoes just before serving.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breasts boneless, skinless, thawed
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 can (15 oz) tomatoes diced
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cups corn frozen
  • 1 can (4 oz) green chiles diced
  • 4 cups chicken broth low-sodium
  • 1 packet (1 oz) taco seasoning
  • 2 tbsp lime juice
  • 0.25 cup cilantro fresh, chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the chicken breasts, onion, garlic, tomatoes, black beans, corn, green chiles, chicken broth, and taco seasoning in a 6-quart slow cooker.
  2. Stir gently to combine.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker and stir in the lime juice and cilantro.

Notes

Check the thickest part of the chicken with a thermometer for 165°F before shredding. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free option, use certified gluten-free taco seasoning.