This post may contain affiliate links. Read our disclosure policy here.
The slow cooker does all the hard work in this beyond-delicious chicken taco soup. A perfect midweek family dinner!
Crockpot Chicken Taco Soup
My 30-minute chicken taco soup is a quick and easy fix when dinner calls for something warm and hearty. For nights when I need a hands-free method to set and forget, this slow cooker version is the thing to make!
This crockpot recipe melds all the delicious flavors of chicken tacos into a hearty, satisfying soup. It's one of those recipes my entire family agrees on, and leftovers will last a few days, making great thermos lunches the next day.
Ingredients
This slow cooker soup takes its classic taco flavors from salsa, canned beans (I use black and pinto beans, but you can use your favorites), corn (fresh, frozen or canned), diced tomatoes (or fire-roasted for extra flavor), taco seasoning, and chicken breasts or thighs. To make it a soup, you’ll need chicken broth.
Can I use frozen chicken?
For safety reasons, you should never cook frozen chicken in the slow cooker. If you forget to thaw it ahead, check out these quick and safe methods to defrost chicken.
How to Make Chicken Taco Soup in the Slow Cooker
Place all the ingredients in the slow cooker dish. Cook on low for 3 to 4 hours. Once the chicken is cooked through, use 2 forks to shred the meat and stir it in with the rest of the ingredients.
You can let this taco soup simmer on low for a bit without overcooking the ingredients. In fact, the longer it simmers and sits, the better it tastes! Just make sure to turn the slow cooker on warm once the chicken is cooked.
Is it Freezer Friendly?
Taco soup freezes beautifully since the texture isn’t affected when frozen or reheated. To freeze this soup, allow it to cool down to room temperature, then pack it into large, freezer-safe zip bags labeled with the date and reheating instructions. Place them on a sheet pan and freeze for 2 hours. Once frozen, store for up to 2-3 months.
More Slow Cooker Soups
Love the ease and convenience of slow cooker soups? Me too, so I highly recommend you try this chicken stew, this amazing lasagna soup, and this delish no-bean chili.
Slow Cooker Chicken Taco Soup
Ingredients
- 1 lb chicken breasts, boneless skinless
- 1 cup mild salsa
- 15- ounce can black beans, rinsed and drained
- 15- ounce can red kidney beans, rinsed and drained
- 15- ounce can corn, rinsed and drained
- 15- ounce can petite diced tomatoes
- 3 tablespoons taco seasoning
- 2 cups low-sodium chicken broth
- Toppings: sour cream, sliced avocado, chopped cilantro, crushed tortilla chips
Instructions
Cook:
- Place the chicken breasts, taco seasoning, corn, beans, salsa, tomatoes, and chicken broth in a slow cooker dish. Cover with lid and cook on low for 3 to 4 hours.
Shred the chicken:
- Once the chicken is cooked through, shred the meat between 2 forks in the slow cooker. Stir to combine with the rest of the ingredients.
Serve:
- Ladle the soup into bowls and top with sour cream, avocado, cilantro, and crushed tortilla chips, if using.
Notes
- Nutrition information is calculated without the toppings.
Vicky says
This Slow Cooker Chicken Taco Soup is a game-changer! Love how the flavors blend together in the slow cooker to create a warm, comforting bowl of goodness.
Sisley says
This was so much fun to make and it was thoroughly enjoyed!
Mahy says
Chicken taco soup at its finest! Fantastic recipe to keep handy for all the happy slow cooker owners!
Ned says
This is a perfect soup! I loved the element of chicken in this dish! Such great flavor. Thank you!
Adri says
This is a great reminder that I don’t use my slow cooker nearly enough. It is such a convenient tool! And, this chicken taco soup is the perfect example, it’s ridiculously good. I’m making it again tomorrow!