Description
This Chicken Taco Chowder is a hearty, slow-cooked Tex-Mex classic made with pantry staples like beans, corn, and tomatoes, all tied together with bold taco seasoning and tender shredded chicken. It’s the perfect warm and filling dish for busy weeknights or relaxed weekends.
Ingredients
1 medium white onion, finely chopped
1 (16-ounce) can chili beans, with liquid
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can whole kernel corn, drained
1 (8-ounce) can tomato sauce
2 (14.5-ounce) cans diced tomatoes with green chiles, undrained
1 packet taco seasoning (about 1.25 ounces)
1½ to 2 pounds boneless, skinless chicken breasts (about 3 pieces)
Water, as needed for thinning
Instructions
1. If you prefer softer onions, lightly sauté the chopped onion in a small skillet over medium heat for 3–4 minutes until tender. This step is optional but recommended.
2. Add the onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning to a slow cooker. Stir well to combine.
3. Place the chicken breasts on top of the mixture, pressing them gently down so they are mostly covered.
4. Cover and cook on low for 3–4 hours if the chicken is thawed, or 4–5 hours if using frozen chicken, until the chicken is fully cooked and tender.
5. Remove the chicken from the soup and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine. Add a little water if you prefer a thinner soup.
7. Taste and adjust seasoning if needed. Serve hot.
Notes
For a thicker texture, let the chowder simmer uncovered for a few minutes before serving. For more heat, use hot diced tomatoes with green chiles or add crushed red pepper. This dish is perfect topped with sour cream, shredded cheese, avocado, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Tex-Mex