Description
This Slow Cooker High-Protein Chicken Taco Soup is a comforting, creamy, and spicy meal packed with protein from chicken, black beans, and Greek yogurt. Perfect for an easy, hearty dinner, it combines bold taco flavors with wholesome ingredients, slow-cooked to tender perfection and finished with creamy Greek yogurt for added richness.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes with green chiles (such as Ro-Tel)
- 1 can (8 oz) tomato sauce
- 3 cups chicken broth
- 1 packet (1 oz) taco seasoning
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 cup plain Greek yogurt (to be stirred in at the end)
Toppings
- Shredded cheese
- Avocado slices
- Fresh cilantro
- Lime wedges
Instructions
- Combine ingredients: Add the chicken breasts, black beans, corn, diced tomatoes with green chiles, tomato sauce, chicken broth, taco seasoning, diced onion, minced garlic, and cumin into your slow cooker. Stir everything together to evenly distribute the spices and ingredients.
- Slow cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This gentle cooking method allows the flavors to meld and the chicken to become tender.
- Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until they are finely pulled apart.
- Return chicken to soup: Add the shredded chicken back into the slow cooker and stir to combine it well with the soup base.
- Add Greek yogurt: Stir in the plain Greek yogurt until the soup becomes creamy and smooth, adding richness without overpowering the dish.
- Season to taste: Taste the soup and adjust seasoning by adding salt and pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls and garnish with your choice of shredded cheese, avocado slices, fresh cilantro, and a squeeze of lime for brightness.
Notes
- Use low-sodium chicken broth to control the salt content.
- If you prefer a spicier soup, add some diced jalapeños or extra chili powder.
- Greek yogurt can be substituted with sour cream if preferred, but Greek yogurt adds protein and tanginess.
- This soup freezes well; cool completely before freezing in airtight containers.
- For a vegetarian version, substitute chicken breasts with extra beans and vegetable broth, and omit Greek yogurt or use a vegan alternative.
