This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! With 5 minutes prep, it's an easy healthy dinner idea for busy weeknights.
Place chicken breasts, beans (with sauce), corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
Remove chicken from the slow cooker and shred.
Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.
Video
Notes
Ingredients and Substitutions:
Chicken: this recipe would also work well with boneless, skinless chicken thighs or cooked ground beef. It's a great use for leftover taco meat too!
Beans: you can substitute with any kind of unflavored beans you like -- black beans are a great swap! The chili-style beans add loads of flavor without needing extra seasoning. if you are using unseasoned beans, you may want to increase the taco seasoning before serving.
Corn: I like to use canned corn because the sweet juices balance out the spice here. You can also use frozen in a pinch.
Salsa: salsa adds lots of flavor, plus tomatoes, peppers and onions. You can also substitute chopped tomatoes plus chopped, sautéed peppers and onions, but you'll want to add additional seasonings to compensate.
Cream: heavy cream is my preference because it doesn't curdle when heated or combined with acidic foods. If using heavy cream, you can add it at the beginning of the cook time or at the end. If using light cream, stir it in only at the end.