This WW-friendly slow cooker chicken taco soup is a hearty, hands-off meal that delivers all the flavor of your favorite taco night in a comforting bowl. It’s packed with tender chicken, black beans, corn, and a zesty tomato broth, making it a satisfying and filling choice for a busy weeknight. Because it’s made in the slow cooker, the flavors meld beautifully while you go about your day, and it’s easily customized to suit your taste.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (15 oz / 425 g) can corn, drained (or 1½ cups / 240 g frozen corn)
- 1 (14.5 oz / 411 g) can diced tomatoes with green chilies (like Rotel), undrained
- 1 (8 oz / 227 g) can tomato sauce
- 1 cup (240 ml) low-sodium chicken broth
- 1 small onion, diced (about ¾ cup / 120 g)
- 2 cloves garlic, minced
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- ½ tsp (1 g) dried oregano
- ½ tsp (1 g) salt (or to taste)
- ¼ tsp (0.5 g) black pepper
- Optional toppings: plain Greek yogurt, shredded reduced-fat cheese, fresh cilantro, lime wedges, sliced jalapeños, crushed baked tortilla chips
Instructions
- Place the chicken breasts in the bottom of a 6-quart (5.7 L) slow cooker.
- Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, chicken broth, onion, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir gently to combine, making sure the chicken is mostly submerged.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is cooked through and easily shreds. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for poultry.
- Remove the chicken from the slow cooker and place on a cutting board. Shred with two forks.
- Return the shredded chicken to the slow cooker and stir well. Taste and adjust seasoning if needed.
- Ladle into bowls and top with your favorite toppings, such as a dollop of Greek yogurt, a sprinkle of cheese, fresh cilantro, and a squeeze of lime.
Tips
- Chicken options: Chicken thighs also work well and stay moist; use the same amount. If using frozen chicken, add 1-2 hours to the cooking time on LOW.
- Spice level: For a milder soup, use mild diced tomatoes and reduce the chili powder to 1½ teaspoons. For more heat, add a minced jalapeño or a dash of cayenne pepper.
- Thickening: If you prefer a thicker soup, mash about ½ cup of the black beans before adding them, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 30 minutes of cooking.
- Don’t overcook: Chicken breasts can become dry if cooked too long. Check for doneness at the minimum time and remove the chicken as soon as it’s cooked through.
Serving Suggestions
Serve this soup with a side of warm cornbread or tortilla chips for dipping. A simple green salad with a light vinaigrette also makes a fresh, crunchy contrast. For a low-carb option, serve it over cauliflower rice or with a spoonful of guacamole.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of beans (like pinto or kidney) for protein.
- Add veggies: Stir in a diced bell pepper or zucchini along with the onions for extra vegetables.
- Southwest style: Add ½ cup (75 g) frozen or canned (drained) hominy for a more traditional Mexican soup texture.
- Top with crunch: For a crunchy texture, add crushed baked tortilla chips or a few corn nuts just before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, stirring halfway, or in a saucepan over medium heat until bubbly. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work great and are even more forgiving. They will be tender and shred easily. Just ensure they reach 165°F (74°C) before shredding.
Can I make this on the stovetop? Absolutely. Brown the chicken in a large pot over medium-high heat, then add all other ingredients. Bring to a boil, reduce heat, and simmer for 20-25 minutes until chicken is cooked through. Shred and serve.
How do I keep the chicken from drying out? The key is not to overcook. Cook on LOW for 6 hours, not 8, and check the chicken at the 5-hour mark. The liquid in the soup also helps keep it moist.
Is this soup really WW-friendly? Yes, it’s designed to be low in points. The exact points depend on your WW plan, but using chicken breast, beans, corn, and no added oils keeps it lean. Use fat-free Greek yogurt and reduced-fat cheese for toppings to keep points low.
Can I add more vegetables? Definitely. Diced bell peppers, zucchini, or even spinach stirred in during the last 30 minutes of cooking are great additions. Just keep in mind they may release extra water.
Can I use fresh tomatoes instead of canned? Yes, you can use 2 cups (about 350 g) of diced fresh tomatoes, but you may need to add an extra ½ cup of broth to make up for the liquid in canned tomatoes. The flavor will be slightly lighter.
Related
- Simmering Orange Peels and Cinnamon: How-To
- Simmering in a Slow Cooker: How It Works
- Simmering in a Stew Recipe: How to Do It Right
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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