Great Tastes of Manitoba

Slow Cooker Taco Soup

Prep: 8 Minutes | Cook: 3-4 hrs on high, 6-7 hrs on slow | Servings: 4


  • 1 (540 mL) black beans, drained and rinsed
  • 1 (796 mL) can diced tomatoes, not drained
  • 1 (341 mL) can corn, not drained
  • 1 (127 mL) can green chiles
  • ½ 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
  • Toppings: Shredded cheese, tortilla chips, chopped avocado, chopped tomato, sour cream and cilantro (optional)


  1. Into a 4-6 quart slow cooker, add rinsed beans, tomatoes (undrained), corn (undrained), green chilies, salsa and taco seasoning. Stir to combine ingredients.
  2. Using tongs, add the chicken breast to the slow cooker and push down so it is covered by the other ingredients.
  3. Place the lid on the slow cooker and cook on high heat for 3-4 hours or on low heat for 6-7 hours.
  4. 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.
  5. In a medium bowl, add milk and corn starch; whisk until there are no lumps. Stir into the hot soup until it is completely combined.
  6. Taste the soup. If needed, add salt and pepper.
  7. Prepare desired toppings for soup.  Serve soup with desired toppings.
Recipe created for Manitoba’s Dairy Best by Ashley Fehr, The Recipe Rebel 

Pairs well with, J.P. Wiser Deluxe mixed with Limeade, ice & garnished with lime wedge or peel. This is a great make ahead cocktail!

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