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Crockpot Chicken Taco Soup - FamilyFreshMeals.com - 30 Easy Mexican Recipes for Cinco De Mayo
4.80 from 5 votes

Crockpot Chicken Taco Soup

This is one of those recipes that will be requested by your family over and over again. This Crockpot Chicken Taco Soup can easily be made vegetarian.
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  • 1 chopped onion
  • 12 oz bottle of beer can sub with broth...but I promise there will be no beer taste!
  • 15 oz can of chili or pinto beans rinsed
  • 15 oz can of black beans rinsed
  • 15 oz can corn drained
  • 8 oz can of tomato sauce
  • 28 oz cans diced tomatoes undrained if you like some spice, use tomatoes with green chilies
  • 1 oz packet of taco seasoning
  • 3 boneless skinless chicken breasts
  • Optional Toppings: shredded cheese and sour cream


  • Place chopped onions, beans, corn, tomato sauce, tomatoes, and beer into the slow cooker. Mix well.
  • Add taco seasoning and stir to mix together.
  • Place chicken breasts into the mixture, pressing down until covered by mixture.
  • Cook on LOW for 7 hours.
  • Remove chicken from pot and shred with 2 forks.
  • Stir back into crockpot.
  • Serve soup with optional toppings or as is :) DELISH!

Recipe Notes:

To make vegetarian, omit chicken & add 2 cans of kidney, white beans or chickpeas.
To make this a Zero Point Weight Watcher soup, sub broth for the beer.

Nutrition Information:

Calories: 234kcal (12%)Carbohydrates: 34g (11%)Protein: 17g (34%)Fat: 3g (5%)Saturated Fat: 1g (5%)Cholesterol: 27mg (9%)Sodium: 1061mg (44%)Potassium: 841mg (24%)Fiber: 8g (32%)Sugar: 5g (6%)Vitamin A: 585IU (12%)Vitamin C: 17.1mg (21%)Calcium: 85mg (9%)Iron: 3.6mg (20%)