Slow Cooker Chicken Taco Soup
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This Slow Cooker Chicken Taco Soup is so full of flavor and perfect for a busy weeknight. Tender chicken, tomatoes with green chiles, taco seasoning, corn, and beans all come together to create a hearty soup perfect for busy weeknights or cozy weekends. This is always a crowd-pleaser!
Nothing hits the spot quite like a hearty bowl of slow cooker taco soup with chicken. It’s made with all your favorite chicken taco ingredients, like juicy shredded chicken, tomatoes and green chiles, chili beans, and southwest corn, but they come together in the form of a soup. And instead of taco shells or tortillas, we like to add crispy tortilla strips or crushed chips on top.
Anytime I can combine the flavors of tacos in new and creative ways, I get excited. 7 layer taco dip, taco baked potatoes, and taco pasta bake, are a few others you should try.
In a true dump-and-set recipe, this chicken taco soup simmers the day away and is ready for you when you walk in the door. Once the chicken is shredded, it’s ready to serve with all your favorite toppings. You can go with the classics like cheese and sour cream or add diced avocado and a squirt of fresh lime juice.
Lately, this has been the crockpot soup recipe most requested by everyone in my house, so to make life even easier, I like to prepare it on the weekends and reheat leftovers throughout the week. It also makes a great game-day meal for a crowd!
Why you’ll love this recipe
- A short list of incredibly flavorful ingredients.
- Easy-to-follow instructions with very few steps.
- It has all the bold Mexican-inspired flavors you love!
- Great for serving a crowd on a blustery day.
Ingredients for Chicken Taco Soup Recipe
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Chicken – You’ll need boneless skinless chicken breasts. No need to cut them up; they’ll be added in whole and shredded later. You can also use boneless chicken thighs if you prefer.
- Diced tomatoes with green chiles – Rotel is a popular brand, but any will do. It comes in a variety of spice levels, so you can decide how mild or hot you want them.
- Southwest style corn – Also known as Mexicorn, this is a canned whole kernel corn with red and green peppers added.
- Chili beans – Chili beans are typically pinto beans or red beans in a sauce. I have seen they made with kidney beans as well. You can use whatever variety you prefer. However, make sure you not drain these beans as they are in a sauce we want to keep for added flavor.
- Black beans – These you can drain and rinse.
- Tomato sauce – Used as the base of the broth.
- Chopped onion – Half a yellow onion or white onion.
- Taco seasoning – You’ll need 1 packet of taco seasoning or 3 Tablespoons of homemade taco seasoning.
Want to cut down on the sodium?
It’s no secret that canned goods contain a lot of sodium. To reduce the sodium in this slow cooker chicken taco soup recipe look for no salt added diced tomatoes and green chilies, low sodium chili beans, low sodium black beans, no-salt added tomato sauce, and reduced sodium taco seasoning.
How to Make Easy Slow Cooker Chicken Taco Soup
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Place the chicken breasts into the basin of the crock pot.
Step 2: Add all of the rest of the ingredients overtop. Stir to combine.
Step 3: Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours.
Step 4: Grab two forks and shred the chicken either directly in the slow cooker or in a separate bowl and return it back to the slow cooker.
Step 5: Stir everything to combine and serve with crushed tortilla chips, shredded cheese, sour cream, or your favorite toppings.
Storage
Refrigerator: Keep leftover chicken taco soup in an airtight container in the fridge for up to 4 days. It makes a great quick lunch and easy dinner.
Freezer: This crockpot chicken taco soup recipe freezes beautifully for up to 2 months. Thaw it in the fridge overnight before you reheat it.
How to Reheat: If it’s a smaller portion, you can microwave it. If you have a bit more than that, the stove top is your best bet. If you’ve made the entire batch in advance and are reheating it to serve it, reheat it in the slow cooker.
Recipe Tips
- If you prefer a thinner, “soupier” taco soup, add a can of chicken broth.
- You can double the recipe if needed, as long as your slow cooker is large enough to hold a bigger batch.
- Add some extra spice to your chicken tortilla soup with a bit of cayenne pepper or chili powder.
Topping Suggestions
- Sour cream
- Shredded cheddar cheese
- Tortilla strips
- Crushed tortilla chips
- Jalapeno peppers
- Fresh cilantro
- Lime wedges
- Chopped avocado
More Tex Mex Crockpot Recipes
- Slow Cooker Salsa Chicken
- Slow Cooker Cowboy Beans
- Slow Cooker Queso Chicken Tacos
- Slow Cooker Chili Mac
Slow Cooker Chicken Taco Soup
Equipment
- 6 quart slow cooker or larger
Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 20 ounces diced tomatoes with green chiles
- 15 ounces southwest style corn (Mexicorn)
- 15 ounces chili beans
- 15 ounces black beans drained and rinsed
- 8 ounces tomato sauce
- ½ onion chopped
- 1 envelope taco seasoning (1 ounce)
Instructions
- Add chicken breasts to the slow cooker.
- Top with remaining ingredients and stir to combine.
- Cover and cook on low 6-8 hours or high 3-4 hours.
- Shred the chicken with two forks in the slow cooker or in a separate bowl, then return it to the pot.Shred the chicken with two forks in the slow cooker or in a separate bowl, then return it to the pot and stir to combine.
- Serve topped with your shredded cheese, sour cream, and/or crushed tortilla chips.
Notes
Nutrition
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