Taco Soup brings cozy flavor and weeknight practicality together in one pot. With lean chicken, fire-roasted tomatoes, black beans, and corn, the slow cooker builds a rich, slightly smoky broth while you conquer your to-do list. Shred the chicken right in the cooker, add a squeeze of lime, and finish with avocado and tortilla strips for a restaurant-worthy bowl at home.
What Makes It “Healthy”
This version leans on whole-food ingredients and smart seasoning. Using low-sodium broth and spice blends lets you control salt, while beans contribute fiber and plant protein. Toppings like avocado add satisfying, heart-healthy fats without weighing the soup down.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (4-oz) can diced green chiles
- 1 (15-oz) can black beans, rinsed
- 1 cup corn kernels
- 4 cups low-sodium chicken broth
- 2 tbsp taco seasoning (or homemade)
- 1 tsp cumin, 1/2 tsp smoked paprika
- Salt and pepper to taste
Optional: 2 tbsp ranch seasoning for nostalgic Taco Soup with ranch packet flavor
Instructions (Slow Cooker)
- Add onion, garlic, tomatoes, chiles, beans, corn, broth, taco seasoning, cumin, and paprika to the slow cooker; nestle in chicken.
- Cook 6–7 hours on LOW or 3–4 hours on HIGH until chicken shreds easily.
- Shred chicken directly in the pot, season, and serve with avocado, cilantro, cheddar, lime, and tortilla strips.
Stovetop Shortcut (Taco Soup Stove Top)
Sauté onion in 1 tbsp olive oil; add garlic. Stir in spices, tomatoes, beans, corn, broth, and 1 lb diced chicken. Simmer 20–25 minutes until chicken is cooked; finish with lime and toppings.
Health Benefits
- Protein & nutrients: Chicken offers complete protein and B vitamins for energy.
- Fiber & fullness: Beans provide fiber that supports digestion and satiety.
- Antioxidants: Fire-roasted tomatoes bring lycopene; cilantro and lime add vitamin C and brightness.
Variations & Add-Ins
- Veg-boost: Add diced bell pepper, zucchini, or carrots at the start.
- Creamy finish: Stir in plain Greek yogurt off heat for body and tang.
- Spice swap: Chipotle in adobo for smoky heat; extra paprika for warmth without burn.
Tips for Success
- Rinse canned beans to reduce excess sodium and starch.
- Taste and adjust salt at the end—broths and seasonings vary.
- Garnish right before serving to keep tortilla strips crisp and avocado vibrant.
Make-Ahead, Freeze, Reheat
Portion into containers for grab-and-go lunches. Refrigerate up to 4 days or freeze up to 3 months; thaw overnight and reheat gently. Add fresh lime and herbs to wake flavors up.
Serving Ideas
Serve with a simple chopped salad or warm tortillas. For a fun riff that nods to Nacho Soup, add extra tortilla strips and a sprinkle of cheddar on top.
