Slow Cooker Chicken Taco Soup

🌮 Mediterranean Slow Cooker Chicken Taco Soup

Ingredients

• 700 g boneless, skinless chicken breasts or thighs

• 1 tbsp extra-virgin olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 can (400 g) crushed tomatoes

• 3 cups chicken broth (low sodium)

• 1 can (400 g) chickpeas or white beans, drained & rinsed

• 1 cup sweet corn (optional)

• 1 tbsp tomato paste

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp ground coriander

• ½ tsp chili flakes (adjust to taste)

• Salt & black pepper, to taste

• Juice of 1 lime

• 2 tbsp fresh cilantro or parsley, chopped

Optional Mediterranean Toppings

• Greek yogurt or labneh (instead of sour cream)

• Diced avocado

• Crumbled feta cheese

• Fresh tomatoes or red onion

• Warm whole-grain tortilla or pita wedges

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Instructions

1. Layer ingredients: Place chicken in the slow cooker. Add onion, garlic, bell pepper, chickpeas, corn, crushed tomatoes, broth, and tomato paste.

2. Season: Sprinkle in cumin, paprika, coriander, chili flakes, salt, and pepper. Drizzle olive oil over the top.

3. Cook:

   • Low: 6–7 hours

   • High: 3–4 hours

4. Shred chicken: Remove chicken, shred with forks, then return to the soup.

5. Finish: Stir in lime juice and fresh herbs. Adjust seasoning.

6. Serve: Hot with Mediterranean-style toppings.

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Serving & Storage

• Keeps 4 days refrigerated

• Freezes well up to 2 months

• Great for meal prep and busy winter nights

Variations

• Low-carb: Skip beans and corn, add zucchini

• Spicy: Add harissa or extra chili flakes

• Creamy: Stir in ½ cup Greek yogurt before serving