clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shredded Chicken Taco Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 2 lbs boneless, skinless chicken breast
  • 1 can diced tomatoes
  • 1 can black beans, drained
  • 1 1/2 cups of your favorite salsa
  • 1 cup corn
  • 4 cups chicken broth
  • Salt & pepper to taste


  1. Through all the ingredients into a slow cooker and cook on high for 4 hours or low for 6-8 hours (just make sure the chicken is fully cooked!).
  2. Remove the chicken from the slow cooker and shred with forks. Mix back into the soup.
  3. Serve while hot, or store in the fridge for up to 6 days.