Ugly Produce. Delivered.

Chicken Taco Soup

Photo by Nicole Zanoni

Photo by Nicole Zanoni

Swap your taco night for taco soup night this week! This richly flavorful dish, shared with us by Nicole Zanoni (@nima460) and adapted from allrecipes, hits all the weekday dinner bases: healthy, hearty, and the perfect way to use up leftover veggies or chicken. 


  • 1 Imperfect onion, chopped
  • 1 (16 oz) can chili beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (8 oz) can tomato sauce
  • 2 (10 oz) cans diced tomatoes with green chilies, undrained
  • 1 (12 fluid oz) can or bottle beer
  • 1 1/2 tablespoons taco seasoning, reduced sodium
  • 3 whole skinless, boneless chicken breasts
  • 1/4 cup Imperfect cilantro, chopped
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/4 cup sour cream (optional)
  • 2 oz crushed baked tortilla chips (optional)


  1. Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker
  2. Add taco seasoning and stir to blend
  3. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients
  4. Cover and cook on low for 5 hours
  5. Remove chicken breasts from soup and allow to cool long enough to be handled
  6. Shred chicken and stir back into soup
  7. Continue cooking on low for 2 hours
  8. Serve with cilantro, cheddar cheese, sour cream, and crushed tortilla chips. Enjoy!