Slow Cooker Chicken Taco Soup

An easy crockpot chicken taco soup that's full of veggies, beans, and zesty Mexican-inspired flavor!

Course Dinner, Lunch

Cuisine American, Mexican

Keyword crock pot chicken taco soup, crockpot chicken taco soup, slow cooker chicken taco soup

Prep Time 10

Cook Time 3

Total Time 3 10

Servings people

Calories 318kcal

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

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.

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.