Slow-Cooker Chicken Taco Soup

Slow-Cooker Chicken Taco Soup

  • 20 Minutes Prep8 Hours 20 Minutes Total
  • 6 Servings
  • 330 Calories per Serving
Chicken, corn, black beans and seasonings are combined in slow cooker with Progresso™ unsalted chicken broth for an effortless but impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.

Ingredient List

  • 2 cups frozen whole kernel sweet corn
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (8 oz) Muir Glen™ organic tomato sauce
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 medium onion, diced (1/2 cup)
  • 3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 4 corn tortillas (6 inch)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Shredded Cheddar cheese, if desired
  • Sour cream, if desired
  • Chopped cilantro, if desired
  • Diced avocado, if desired


  1. In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
  2. While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
  3. When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.


  • Looking for a shortcut? Use crumbled purchased baked tortilla chips in place of the recipe’s tortilla strip garnish.
  • Pinto beans can be substituted for the black beans.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 6g 9%, Saturated Fat 1 1/2g 6%, Cholesterol 50mg 17%, Sodium 1100mg 46%, Potassium 540mg 15%, Total Carbohydrate 44g 15%, Dietary Fiber 8g 34%, Vitamin A 20%, Vitamin C 10%, Calcium 8%, Iron 20%, Vitamin D 0%, Vitamin E 2%, Thiamin 15%, Riboflavin 8%, Niacin 45%, Vitamin B6 25%, Folic Acid 25%, Vitamin B12 4%, Pantothenic Acid 8%, Phosphorus 30%, Magnesium 15%, Zinc 10%, Selenium 25%, Copper 10%, Manganese 20%

Other Nutrients and Exchanges (Amount per serving)

Calories 330, Calories from Fat 50, Trans Fat 0g, Monounsaturated Fat 1 1/2g, Polyunsaturated Fat 2 1/2g, Soluble Fiber 0g, Insoluble Fiber 7g, Sugars 7g, Protein 26g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 3, Starch 1 1/2, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1, Very Lean Meat 2 1/2, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1/2, Fruits 0c, Vegetables 1/2c, Grains 1oz-eq, Meat & Beans 3oz-eq, Dairy 0c, Fats & Oils 1tsp