Slow Cooker Taco Soup
Slow Cooker Taco Soup is made with rotisserie chicken, lots of vegetables and Mexican seasonings. It's got great flavor and is so easy! This recipe includes simple variations and suggestions for making it dairy-free, vegan, gluten-free and vegetarian.
Servings: 6
Calories: 531kcal
Equipment
- slow cooker
Ingredients
- ½ cup red onion diced
- 6 garlic cloves minced
- 1 red or orange bell pepper diced
- 1 can diced tomatoes 15 oz
- 1 can sweet corn 15 oz
- 1 can black beans 15 oz, drained and rinsed
- ½ cup salsa
- 6 cups beef or chicken broth
- 1 bay leaf
- 3 tablespoon taco seasoning
- 1 tablespoon oregano
- 2 teaspoon thyme
- 1 teaspoon chili powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 3 cups rotisserie chicken shredded
- 1 ½ cups cheddar cheese shredded
- ¼ cup fresh cilantro
- jalapeno slices for serving
- tortilla chips for serving
- cheddar cheese for serving
Instructions
- Add diced onion, minced garlic, diced peppers, diced tomatoes, salsa, sweet corn and black beans to the slow cooker. Add broth, bay leaf and seasonings. Stir well.
- Set to cook on HIGH for 4 hours or LOW for 6 hours.
- When finished, add the shredded rotisserie chicken, fresh cilantro and cheddar cheese. Stir well and let soup sit for 20 minutes in the warm pot. Taste and adjust salt, pepper and seasonings as desired.
- Serve topped with jalapeno slices, tortilla chips, and extra shredded cheese. Sour cream, avocado, a squeeze of lime and fresh cilantro also taste great.
Notes
Serving: taco soup is fantastic when topped with crispy tortilla chips, cheese and jalapenos then broiled for a few minutes french onion style. The cheddar cheese melts into the soup and onto the tortilla chips, which become extra crispy and warm. Plus the jalapenos become slightly roasted and even tastier!
Storing: keeps in the fridge for up to 1 week and the freezer for up to 6 months.
Dairy-free: leave out the cheddar cheese or use dairy-free cheddar cheese.
Gluten-free: make sure to use corn tortilla chips and check that your taco seasoning is gluten-free. Otherwise, this recipe is naturally gluten-free!
Change protein: use leftover ground beef or turkey from tacos or brown 1 pound of meat and add that to the crockpot at the beginning.
Make it vegetarian: use vegetable broth and tofu or add extra vegetables and beans. Red kidney beans are a great addition!
Make it vegan: use vegetable broth, extra veggies and beans and vegan cheddar cheese or nutritional yeast flakes.
Make it spicy: add sliced fresh or jarred jalapenos to the soup at the beginning of the cook time. It can also be drizzled with chile de arbol salsa when serving for extra heat.
Nutrition
Serving: 10oz | Calories: 531kcal | Carbohydrates: 37g | Protein: 51g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 142mg | Sodium: 1791mg | Potassium: 809mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1581IU | Vitamin C: 40mg | Calcium: 279mg | Iron: 3mg
