Cozy up with a bowl of Crock Pot Chicken Taco Soup that's full of flavor and ready when you are. This easy, hands-off recipe is the ultimate comfort food for busy weeknights!
I love coming home to a warm, hearty soup on a chilly evening, and this chicken taco soup slow cooker recipe is packed with flavor. The combination of tender chicken, hearty beans, and sweet corn in a zesty taco-seasoned broth is impossible to resist. It's a little fiesta in every spoonful, and you'll be coming back for seconds before you know it.
If you loved the zesty flavors in this dish, you'll also enjoy crock pot chicken tacos and slow cooker Mexican chicken.
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Why You'll Love This Recipe
- Simple and Convenient: Just add all the ingredients to your slow cooker and let it do the work, perfect for busy nights when you want a hands-off dinner.
- Full of Flavor: Each spoonful is rich, zesty, and satisfying, making this chicken taco Crock Pot soup a standout for family meals or casual dinners.
- Great for Meal Prep: This Crock Pot chicken taco soup recipe keeps well in the fridge, making it ideal for lunches or quick dinners all week without losing flavor. Another meal-prep favorite is my sweet and sour chicken.
- Budget Friendly: Uses pantry staples for an affordable meal everyone enjoys.
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for tender, easy-to-shred meat.
- Beans: Black beans and kidney beans add heartiness and protein. Drain and rinse them to remove excess sodium and improve the flavor.
- Corn: Whole kernel corn adds sweetness and texture. You can use canned or frozen corn, whichever is convenient, and if you love corn, don't miss this crowd-pleasing Mexican street corn dip.
- Diced Tomatoes: Canned diced tomatoes provide acidity and a rich base for the soup.
- Taco & Ranch Seasoning: These seasonings give the soup its signature zesty, tangy flavor.
- Salsa: A jar of your favorite salsa adds both spice and additional liquid to the soup. Choose a flavor you like, mild or medium, to control the heat level.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Skip the chicken and add extra beans, lentils, or roasted vegetables for a hearty vegetarian version that still packs plenty of flavor.
- Extra Mix-Ins: Add chopped bell peppers, zucchini, or even cooked quinoa to boost nutrition and make the soup more filling.
- Ground Chicken or Turkey: Swap the chicken breasts for ground chicken or turkey for a slightly different texture and faster cooking time.
- Spicy Kick: Add a diced jalapeño, some cayenne pepper, or a few dashes of hot sauce for a spicier version of this slow cooker chicken taco soup.
How to Make Crock Pot Chicken Taco Soup
This easy chicken taco soup recipe is hands-off and perfect for busy nights. Just gather your ingredients, toss them in the slow cooker, and let it do all the work.
- Step 1: Prep the Chicken. Place the chicken breasts at the bottom of a 6-quart slow cooker. This ensures they cook evenly and soak up all the flavors.
- Step 2: Add the Veggies and Beans. Layer the diced onion, garlic, black beans, kidney beans, and corn over the chicken.
- Step 3: Season and Pour. Sprinkle the taco and ranch seasoning over the ingredients, then pour in the diced tomatoes, salsa, and water. Add salt and pepper, then give it a gentle stir.
- Step 4: Cook and Shred. Cover and cook on low for 6-7 hours or on high for 2½-3½ hours. Remove the chicken, shred it with forks, return it to the slow cooker, and stir everything together. Serve warm with your favorite toppings and some tasty slow cooked cornbread.
Expert Tips
- Prep Ingredients Ahead: Dice the onions, mince the garlic, and drain the beans in advance to save time on busy nights.
- Layering Matters: Place the chicken on the bottom and layer the vegetables and beans on top. This ensures even cooking and helps the chicken stay tender.
- Adjust Seasoning at the End: Slow cooking can mellow flavors, so taste before serving and add extra salt, pepper, or taco seasoning if needed.
- Shred the Chicken: Cook the chicken to 165°F, then shred with two forks or a stand mixer paddle for an easy, quick method.
- Storage & Meal Prep: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. This soup reheats well, making it perfect for quick lunches or dinners all week.
Serving Suggestions
- Serve this Crock Pot taco soup with chicken for a simple weeknight dinner alongside a fresh salad and some warm homemade focaccia bread.
- It's perfect for a casual lunch or a family gathering. Pair it with my slow cooker jalapeno popper dip for a flavorful combo.
- Bring it to a potluck or party for a crowd-pleasing option and serve with some baked chicken tacos or crock pot chicken nachos for a fun Mexican-inspired spread!
Recipe FAQs
If you prefer a thicker soup, remove the lid for the last 30 minutes of cooking to let the liquid evaporate, or stir in a small slurry of cornstarch and water before serving.
Great options include shredded cheese, sour cream, avocado, tortilla strips, or fresh cilantro. Let everyone customize their own bowl for extra fun.
Yes, dice the chicken into small pieces and simmer everything in a large pot over medium-low heat for about 40 minutes, until the chicken is cooked and the veggies are tender.
More Delicious Crock Pot Soups with Chicken
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Slow Cooker Chicken Taco Soup
Ingredients
- 1 ½ pound boneless, skinless chicken breasts
- 1 cup yellow onion (diced)
- 2 teaspoon garlic (minced)
- 15.25 ounce black beans (drained and rinsed)
- 15.25 ounce kidney beans (drained and rinsed)
- 15.25 ounce whole kernel corn (drained and rinsed)
- 2 (15.5 oz) cans diced tomatoes
- 1 ounce taco seasoning
- 1 ounce ranch seasoning
- 1 (16 oz) bottle of your favorite salsa
- 2 ½ cups water
- ½ teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Add chicken breasts to the bottom of a 6-quart slow cooker. Add the remaining ingredients to the top of the chicken.
- Cover and cook on low for 6-7 hours or on high for 2½ - 3½ hours.
- Remove chicken and shred with two forks. Add back into the slow cooker and mix until well combined.
- Serve with your favorite toppings, and enjoy!
Notes
- Place the chicken breasts at the bottom of the slow cooker so they cook evenly and soak up the most flavor.
- Drain and rinse the canned beans to reduce excess sodium and improve the taste of the soup.
- Adjust the seasoning just before serving; slow cooking can mellow flavors, so a pinch of salt or extra taco seasoning at the end makes a big difference.
- Shred the chicken easily with two forks, or use a stand mixer with a paddle attachment for a quick shortcut.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
The flavor is amazing and it is like a chicken taco in a bowl. So good!!