Slow cooker recipes can go one of two ways: genuinely convenient meals that taste better for the long cooking time, or mushy, overcooked disappointments that taste like they’ve been sitting in a steam table for hours.
This chicken taco soup falls into the first category. It’s light but filling, packed with vegetables and lean protein, and the flavors actually develop and deepen over the slow cooking process. The best part is that it’s low in points for Weight Watchers, so you can have a generous bowl without derailing your day.
What You’ll Need
For the Soup:
- 1½ lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1½ cups frozen corn)
- 1 (14.5 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (14.5 oz) can diced tomatoes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Juice of 1 lime
For Serving (Optional):
- Plain Greek yogurt (instead of sour cream)
- Fresh cilantro, chopped
- Diced avocado
- Lime wedges
- Baked tortilla chips
Tools:
- Slow cooker (6-quart)
- Can opener
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Two forks (for shredding chicken)
- Ladle
Loading the Slow Cooker
Place the chicken breasts in the bottom of your slow cooker.
Add the black beans, pinto beans, corn, both cans of diced tomatoes (with their juices), diced onion, diced bell pepper, and minced garlic.
Pour in the chicken broth.
Add the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together to distribute the spices evenly.
The chicken will be covered by the liquid and vegetables. Don’t worry about placing it perfectly—it’ll cook through regardless.
Cooking
Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours.
The soup is done when the chicken is cooked through and shreds easily with a fork. The vegetables should be tender and the broth should smell fragrant with spices.
Shredding the Chicken
Remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Return the shredded chicken to the slow cooker. Stir it back into the soup.
Add the lime juice and stir. Taste and adjust the seasoning if needed. You might want more salt, cumin, or lime juice depending on your preference.
Serving
Ladle the soup into bowls. Keep the portions generous—this soup is filling but light on calories and points.
Top with a dollop of Greek yogurt, fresh cilantro, and diced avocado if you’re using them. A few baked tortilla chips on the side add crunch without too many extra points.
Serve with lime wedges for squeezing over the top.
This makes 8 servings. Each serving is approximately 3-4 Weight Watchers points, depending on your plan and any toppings you add.
The soup keeps in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. Store it in individual portions for easy grab-and-go lunches.
To reheat from frozen, thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. Add a splash of broth if it’s thickened too much.
This is the kind of meal you can set up in the morning before work and come home to a house that smells like a Mexican restaurant. The slow cooker does all the work while you go about your day.
