Name: Crockpot Chicken Taco Soup
Ingredients: 3/4 cup diced onion; 1 red bell pepper, diced; 1 (14.5 oz) can fire roasted tomatoes, drained; 1 (14.5 oz) can black beans, drained and rinsed; 1 (14.5 oz) can corn, drained and rinsed; 2 (4 oz) cans green chilis; 1.5 pounds boneless, skinless chicken breast; 1 quart chicken broth; 1 Tbsp cumin; 2 tsp paprika; 2 tsp chili powder; 1 tsp salt; 1 tsp garlic powder; Optional toppings: shredded cheese, fresh squeezed lime juice, fresh cilantro, diced avcoado, tortilla chips

Crockpot Chicken Taco Soup

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This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.

Author: Lindsay
Yield: serves 4 - 6 1x

Ingredients

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3/4 cup diced onion
1 red bell pepper, diced
1 (14.5 oz) can fire roasted tomatoes, drained
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can corn, drained and rinsed
2 (4 oz) cans green chilis
1.5 pounds boneless, skinless chicken breast
1 quart chicken broth
1 Tbsp cumin
2 tsp paprika
2 tsp chili powder
1 tsp salt
1 tsp garlic powder
Optional toppings: shredded cheese, fresh squeezed lime juice, fresh cilantro, diced avcoado, tortilla chips

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Instructions

Combine all ingredients except optional toppings in the slow cooker.
Cook on low 6-8 hours.
Shred chicken and mix well.
Serve with your favorite toppings!

Find it online: https://www.theleangreenbean.com/crockpot-chicken-taco-soup/