Description

This flavorful Chicken Taco Soup is a hearty and comforting slow-cooked meal combining seasoned black beans, sweet corn, diced tomatoes with green chilies, and tender shredded chicken breasts, simmered with taco seasoning and beer for a rich, zesty twist. Perfect for a cozy dinner, it’s simple to prepare in a slow cooker and customizable with your favorite toppings like cheddar cheese, sour cream, and avocado.

Ingredients

Scale

Soup Ingredients

15 ounces seasoned black beans, drained
2 cups frozen corn
8 ounces tomato sauce
12 ounces beer
28 ounces diced tomatoes with green chilies, undrained
½ cup chicken broth
4 tablespoons taco seasoning
3 boneless, skinless chicken breasts

Optional Toppings

Shredded cheddar cheese
Sour cream
Chopped cilantro
Diced avocado
Tortilla chips

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Instructions

Combine Ingredients: In the slow cooker, add the drained black beans, frozen corn, tomato sauce, beer, diced tomatoes with green chilies (including the juice), chicken broth, and taco seasoning. Stir the mixture gently to combine all ingredients evenly.
Add Chicken: Place the boneless, skinless chicken breasts on top of the mixture, pressing them down slightly so they are just covered by the other ingredients. This ensures even cooking and infusion of flavors.
Cook Soup: Cover the slow cooker and set it to low heat. Allow the soup to cook for 8 hours, during which the chicken will become tender and the flavors will meld beautifully.
Shred Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Mix & Serve: Return the shredded chicken to the slow cooker and stir it thoroughly into the soup. Serve hot, garnished with your choice of shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, and tortilla chips for added texture and flavor.

Notes

You can substitute beer with additional chicken broth if you prefer a non-alcoholic version.
Adjust taco seasoning amount depending on your preferred spice level.
Use low-sodium broth and beans to reduce sodium content.
For a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Leftovers taste great reheated and can be stored in the refrigerator for up to 3 days.