This slow-cooker chicken taco soup combines canned chicken, corn, two kinds of beans, fire-roasted tomatoes, taco and ranch seasonings, and chicken broth.
Ingredients
- 30 ounces canned chicken breast in water, such as three 10-ounce cans
- 1 can corn, 15¼ ounces
- 1 can great northern beans, 15¾ ounces
- 1 can black beans, 15 ounces
- 1 can fire-roasted diced tomatoes with garlic, 14½ ounces
- 1 packet mild taco seasoning mix, 1 ounce
- 1 packet ranch buttermilk dressing and seasoning mix, ½ ounce
- 32 ounces chicken broth
- Optional toppings: reduced-fat cheese, light sour cream, or tortilla chips
Instructions
- Add the chicken, corn, great northern beans, black beans, tomatoes, taco seasoning, ranch seasoning, and chicken broth to a slow cooker.
- Stir to combine.
- Cover and cook on low for about 4 hours, until the soup is heated through to 165°F (74°C).
- Stir again and serve with any optional toppings.
