Healthy Crockpot Chicken Taco Soup with Corn & Black Beans
A warm, spicy, and comforting soup made with tender shredded chicken, sweet corn, and creamy black beans in a smoky, slightly spicy broth. This easy slow cooker recipe requires just 5 minutes of prep and delivers a delicious, healthy meal that tastes like a hug in a bowl.
- Prep Time: 5 minutes
- Cook Time: 6 hours (on LOW) or 3-4 hours (on HIGH)
- Total Time: 6 hours 5 minutes (on LOW) or 3 hours 5 minutes (on HIGH)
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
- 1 (14.5-ounce / 410 gram) can diced tomatoes (fire-roasted preferred), with juices
- 1 (15-ounce / 425 gram) can black beans, drained and rinsed
- 1 cup (150 grams) frozen corn (no need to thaw)
- 2 cups (480 ml) low-sodium chicken broth
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons (16 grams) chili powder
- 1 tablespoon (7 grams) ground cumin
- 1 teaspoon (2 grams) smoked paprika
- 1 teaspoon (1 gram) dried oregano (Mexican oregano preferred)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Optional toppings: Greek yogurt, shredded cheese, avocado, fresh cilantro, lime wedges, tortilla chips
Instructions
- Dice the onion and mince the garlic.
- Place the chicken breasts in the bottom of a 6-quart (5.7 liter) crockpot. Add the diced onion, minced garlic, canned tomatoes (with juices), drained black beans, and frozen corn on top. Do not stir.
- In a small bowl, mix the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over the ingredients in the crockpot.
- Pour the chicken broth around the edges of the pot, trying not to wash the spices off the chicken.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken shreds easily with a fork.
- Remove the chicken breasts to a cutting board and shred with two forks (or use a hand mixer on low speed directly in the pot, pulsing 3-4 times). Return shredded chicken to the pot.
- Stir the soup well. Taste and adjust seasoning—add more salt, cayenne, hot sauce, or a squeeze of lime juice as desired.
- Turn off the heat and let the soup rest for 10 minutes before serving. This allows flavors to meld and the soup to thicken slightly.
Notes
For best flavor, use fire-roasted diced tomatoes and don’t skip the smoked paprika. If soup is too watery, simmer on stovetop with lid off for 15-20 minutes. If too thick, add more broth. For a vegetarian version, omit chicken and add an extra can of black beans and use vegetable broth. To make it creamy, stir in ½ cup heavy cream or full-fat coconut milk at the end. Store in fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 285
- Sugar: 6
- Sodium: 680
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 8
- Protein: 32
Keywords: healthy crockpot chicken taco soup, chicken taco soup, slow cooker taco soup, healthy soup, chicken soup, black bean soup, corn soup, easy dinner, meal prep