Chicken Taco Soup

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  • 1 white onion, chopped finely
  • 1 (16 oz.) can chili beans
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (8 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
  • 1 (1.25 oz.) package taco seasoning
  • 3 whole skinless, boneless, chicken breasts, thawed or frozen


  1. Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker.
  2. Place the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients.
  3. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. (4-5 hours on low if your chicken is frozen)
  4. Remove chicken breasts from the soup and shred.
  5. Stir shredded chicken back into the soup.
  6. Cook it on low for another 2 hours in the crockpot if necessary. I never had to.
  7. Top with shredded cheese, sour cream, and crushed tortilla chips.


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