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Slow Cooker Chicken Taco Soup With Black Beans – Cozy Dinner Recipe

Slow cooker chicken taco soup with black beans cooks low and slow or on HIGH until the chicken is tender enough to shred. Black beans, corn, tomatoes, and warm spices make a hearty soup finished with lime juice.
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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: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 4 cups low-sodium chicken broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1 tbsp lime juice

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, black beans, corn, diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, oregano, salt, and black pepper to a 6-quart slow cooker.
  2. Stir to combine.
  3. Nestle the chicken breasts into the soup.
  4. 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.
  5. Transfer the chicken to a plate.
  6. Shred it with two forks.
  7. Return the chicken to the slow cooker and stir in the lime juice.

Notes

For easy shredding, remove the chicken as soon as it reaches 165°F and shred while warm. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a gluten-free option, use certified gluten-free chicken broth.