Crockpot Chicken Taco Soup

The Perfect Weeknight Meal

Packed with protein, fiber, colorful veggies, and bold spices, this recipe creates a deliciously easy meal that’s perfect for busy days. Just toss everything in the crockpot and let it work its magic! Top with fresh cilantro, avocado, and a squeeze of lime.

Prep time: 5 minutes
Cook time: 4 hours
Total time: 4 hours, 5 min
Serves: 6

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Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 quart low sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 1 medium onion, diced
  • 1 (14.5 oz) can pinto beans, drained and rinsed
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) canned diced tomatoes with green chiles, not drained
  • 1½ cups frozen corn
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoons ground black pepper
  • ½ teaspoons cayenne pepper (optional)
  • ½ cups fresh cilantro
  • 2 avocadoes, peeled, pitted, and cubed
  • 1 lime, cut into wedges

Preparation

  1. Add the broth, chicken, onion, beans, tomatoes, corn, chili powder, cumin, oregano, salt, pepper, and cayenne into the slow cooker. Cover with lid and cook on low for 4-6 hours.
  2. Remove the chicken breast and shred or chop, then add back in to the crockpot and stir. Taste and adjust seasonings as desired.
  3. Ladle the soup into individual serving bowls and garnish with cilantro, avocado, and lime.

Category Tags

Entrees
Good source of protein
High fiber
High protein
About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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