Chicken Taco Soup

Chicken Taco Soup

Prep Time 10 mins
Cook Time 4 hrs

Chicken Taco Soup – A Post Trick or Treating Meal
Course: Main Course
Cuisine: Mexican
Servings: 12
Author: Christy Denney


  • 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. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
  2. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can add some water if you like it a little thinner.
  3. Top with shredded cheese, sour cream, and crushed tortilla chips.

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