Slow Cooker Taco Soup
This Taco Soup is perfect for any time of year! It is warm and nourishing enough for cold days, yet it isn’t overly grounding where you want to stay curled up in blankets by the fireplace forever. It’s like a little warm, motivational boost in a bowl.
Slow cooker meals always feel like a win. It’s so satisfying to come home from work to dinner ready to eat. This one doesn’t disappoint.
As with all of the recipes I share (so far), this is gluten free, dairy free, and made with nourishing whole-foods. Enjoy!
Ingredients
2 lbs potatoes, cut into 1” pieces
2 lbs chicken breasts, diced
1½ tsp salt
¼ tsp pepper
2 tsp cumin
2 tsp chili powder
2 tsp mexican oregano
1 tsp paprika
¼ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 cup red and/or orange peppers, diced
1 small zucchini, diced
1 can black beans
1 can diced tomatoes with chilis
4 cups chicken broth
Chopped fresh cilantro - optional
Directions
Chop potatoes in to 1” pieces. On the bottom of a 6 quart slow cooker or Instant Pot, place chopped potatoes.
Chop peppers and zucchini. Set aside.
Trim chicken breasts and cut into bite-sized cubes. Add chicken to slow cooker on top of the potatoes.
Add spices to slow cooker.
Add chopped peppers, zucchini, black beans, and diced tomatoes with chilis.
Add about 4 cups chicken broth, or enough to cover other ingredients.
Cover and cook on Slow Cook: low for 8 hours or high for 4 hours.
Stir and serve with your favorite toppings! We like chopped avocados and tortilla chips with ours. Consider adding cilantro or a squeeze of lime juice if you’d like!
This was so yummy that we forgot to take a photo of the finished product! Enjoy!
Note:
You can also try sweet potatoes instead of regular potatoes!
