Slow Cooker Taco Soup

  • Prep Time
    10 min.
  • Servings
    4 servings

Great Tastes 2018-2019


1 can (540 mL) black bean, drained and rinsed
1 can (796 mL) diced tomatoes, not drained
1 can (341 mL) corn, not drained
1 can (127 mL) green chiles
1/2 cup (125 mL) mild chunky salsa
2 tsp (10 mL) taco Seasoning, reduced sodium
1 boneless, skinless chicken breast
1 cup (250 mL) milk
2 tsp (10 mL) corn starch
Salt and pepper to taste


Shredded cheese, tortilla chips, chopped avocado, chopped tomato, sour cream and cilantro


Step 1: Put out a 4-6 quart slow cooker

Step 2: Using a can opener, open the can of black beans. Pour beans into a colander and rinse under cold, running water for 15 seconds. Shake off any excess water and pour beans into slow cooker.

Step 3: Open the cans of tomatoes, corn, and green chiles. Pour cans and all of their contents (liquid) into the slow cooker.

Step 4: Measure salsa and taco seasoning and add into slow cooker. Stir until everything in the slow cooker is completely mixed.

Step 5: Using tongs, add the chicken breast to the slow cooker and push down so it is covered by the other ingredients.

Step 6: Put the lid on the slow cooker and cook on high heat for 3-4 hours or on low heat for 6-7 hours.

Step 7: Take chicken out of the soup and place on a cutting board. Using two forks, pull the chicken into small pieces. Add back to the slow cooker.

Step 8: In a medium bowl, add milk and corn starch, using a whisk mix together until there are no lumps. Stir into the hot soup until it is completely combined.

Step 9: Taste the soup. If needed, add salt and pepper.

Step 10: Prepare desired toppings for soup.  Serve soup with the toppings you like


Recipe and photo created for Manitoba’s Dairy Best by Ashley Fehr, The recipe Rebel