Chicken Taco Soup (Crockpot)

Easy Crockpot Chicken Taco Soup

This is one of my favorite "go-to" recipes.  Juicy shreds of chicken mixed with beans and corn all in a warm flavorful broth topped with cool cheese and sour cream will hit the spot on a cold day.  Stick half the ingredients in the crockpot, come back in 4 hours, add the other half, and enjoy!  Super easy and so yummy!


Ingredients:

4 1/2 cups low-sodium chicken broth (or 4 cups chicken broth and 1/2 cup water)
1 can diced tomatoes (14.5 oz)
1 small yellow onion - chopped
3-4 cloves garlic - minced
2 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
3/4 tsp. paprika
1/2 tsp. ground coriander
Salt and pepper to taste
2-3 chicken breasts

1 can black beans
1 can pinto beans
1 can kidney beans
1 package frozen corn
3-4 limes
1/4 cup chopped fresh cilantro (optional)

Toppings:
Sour cream
Tortilla chips
Cheddar cheese

Directions:

1. Add chicken, onion, garlic, tomatoes, chicken broth, chili powder, ground cumin, paprika, and coriander to Crockpot.  
2. Cook on low for 4 hours or until chicken shreds nicely.  
3. Shred chicken and put back in Crockpot.
4. Add beans (rinsed), corn, cilantro, and juice of 1 lime.  
5. On high, cook for 10-20 more minutes or until everything is hot.  
6. Serve and top with cheese, sour cream, fresh lime, and tortilla chips.  
7. Enjoy!