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Crockpot Chicken Taco Soup (Easy High Protein Fall Dinner)

Crockpot Chicken Taco Soup (Easy High Protein Fall Dinner)

Emma steph
This Crockpot Chicken Taco Soup is a hearty, high-protein Tex-Mex stew made with seared chicken, beans, corn, and cheese, simmered to perfection. The golden seared chicken adds depth, and the slow cooker blends flavors for an easy, comforting fall dinner. Nonalcoholic beer or broth is used to deglaze the pan—ideal for halal or alcohol-free options. Serve with a lime wedge for a fresh finish.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Easy Dinner Recipes for Family Meals
Cuisine Tex-Mex / American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1 lb skinless boneless chicken breast or 2 cups shredded leftover chicken
  • 1 oz. taco seasoning packet
  • 1 tablespoon olive oil
  • 1/2 cup nonalcoholic beer or chicken broth
  • 2 tablespoons butter
  • 1 small yellow onion, diced (white or sweet onion acceptable)
  • 1 jalapeno pepper, diced (substitute bell pepper for milder flavor)
  • 3 garlic cloves, minced (fresh garlic preferred for bright flavor)
  • 1 tablespoon tomato paste
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can corn (15 oz), drained
  • 1 jar salsa (24 oz)
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • Lime wedges, for serving

Instructions
 

  • Preheat oven to broil setting; or prep a hot skillet on the stovetop
  • Season chicken with half of the taco seasoning
  • Sear chicken in olive oil over medium-high heat until golden, 3-4 minutes per side
  • Deglaze the skillet with 1/2 cup nonalcoholic beer or broth, scraping up fond
  • Transfer to crockpot
  • Add onion, jalapeno, garlic, tomato paste, beans, corn, and salsa
  • Cover and cook on low for 6-8 hours or high for 3-4 hours
  • Mix in cheddar cheese during the last 30 minutes of cooking
  • Ladle into bowls and garnish with cilantro and lime wedges

Notes

Rotisserie chicken halves prep time and effort
Homemade taco seasoning works—skip chili powder if avoiding pork
Substitute margarine or coconut oil for dairy-free version
Optional toppings: avocado, cilantro, or corn tortilla strips
Store leftovers in the fridge for 4-5 days; freeze soup without cheese for up to 3 months

Nutrition

Serving: 1.5gCalories: 300kcalCarbohydrates: 25gProtein: 30gFat: 12gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgFiber: 5gSugar: 4g
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