Light and healthy, this slow cooker chicken taco soup is full of zesty flavor, tender shredded chicken, and plenty of beans and veggies. Serve each bowl with your favorite taco toppings like crunchy corn chips, shredded cheese, and sliced green onions!
Table of Contents
If you love the ease of slow cooker recipes, don’t miss this slow cooker shredded chicken, Crock Pot chicken stew, chicken corn chowder, a pot of crockpot white chicken chili, and this slow cooker lasagna soup, too!
What to Know Before You Get Started
- Make it Spicy: This particular recipe is fairly mild as written, with just a hint of kick from the taco seasoning and Rotel tomatoes with green chiles. If you want it spicier, use spicy salsa, add diced jalapeño, or season with hot sauce to taste.
- Add a squeeze of fresh lime juice at the very end for a bright, acidic touch.
- Start with low-sodium or unsalted chicken broth. The taco seasoning has a good amount of salt in it, so you might not need anything more. You can always season with extra salt at the end if you like.
- Don’t forget your favorite taco toppings to garnish each bowl of soup! Good options include grated sharp cheddar cheese, Monterey Jack, or Pepper Jack; sliced green onion, minced raw onion, or quick pickled red onions; sour cream; diced avocado or guacamole; fresh cilantro; and crispy tortilla strips or corn chips.
How to Make Crockpot Chicken Taco Soup
This is one of those great Crock Pot chicken recipes that doesn’t require much prep work! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the broth and seasonings in the bottom of a slow cooker.
- Add the chicken, corn, beans, salsa, onions, and other remaining ingredients.
- Cover and cook until the chicken shreds easily and the onions are tender, about 4-6 hours on LOW or 2-3 hours on HIGH. Remember, all Crock Pots run at a slightly different temperature, which is why you’re given a range of cooking times.
- Shred the chicken with two forks, and stir the meat back into the soup.
- Ladle into bowls and finish with your desired toppings.
Serving Suggestions
Serve the slow cooker chicken taco soup with jalapeño cheddar cornbread or Jiffy Mexican cornbread; chips with salsa, guacamole, or Texas caviar for dipping; or alongside quick and easy pico de gallo or a simple green salad dressed in a cool buttermilk dressing.
Slow Cooker Chicken Taco Soup
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
An easy crockpot chicken taco soup that's full of veggies, beans, and zesty Mexican-inspired flavor!
Ingredients
- 4 cups low-sodium chicken broth
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 2 lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup chunky-style salsa (I use Tostitos)
- 1 small onion, very finely diced (about 1 cup) or 2 teaspoons onion powder
- Kosher salt and ground black pepper, to taste
- Optional, for serving: tortilla chips or Fritos; sour cream; grated cheddar cheese; sliced green onions; chopped red onion; diced avocado; fresh cilantro
Instructions
- In a large slow cooker, whisk together the broth, taco seasoning, cumin, and garlic powder. Add the remaining ingredients and stir to combine.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and the onions are soft. Shred the chicken with two forks; stir the meat back into the soup. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with optional toppings.
Notes
- How to Store: Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
- How to Freeze: Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months.
- How to Reheat: Thaw frozen soup in the refrigerator overnight. Place the soup in a saucepan or pot and reheat on low, just until warmed through. You can also reheat individual portions in the microwave for about 1-2 minutes.
Nutrition
Serving: 1/8 of the recipeCalories: 318kcalCarbohydrates: 36gProtein: 35gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 1018mgPotassium: 1117mgFiber: 9gSugar: 6gVitamin A: 709IUVitamin C: 12mgCalcium: 80mgIron: 4mg
Crock Pot Chicken Taco Soup Recipe Variations
- Swap out the taco seasoning mix and use 3 tablespoons of your favorite homemade taco seasoning instead.
- Make an easy taco soup with ground beef or ground turkey instead of chicken.
- Add diced sweet bell peppers to the soup for even more veggies.
- Make it creamy by stirring in a block of softened, diced cream cheese at the very end until it melts smoothly into the broth.
More Crock Pot Chicken Soup Recipes
Slow Cooker Chicken Tortilla Soup
3 hours hrs 10 minutes mins
Chicken Enchilada Soup {Crock Pot or Stovetop}
3 hours hrs 15 minutes mins
Crock Pot Chicken Corn Chowder
3 hours hrs 45 minutes mins
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