Slow Cooker Chicken Taco Soup

Tender chicken, corn, black beans, and simmered in a taco-seasoned broth, this slow cooker chicken taco soup is big in flavor and so easy to make. 


  • 1 lb boneless, skinless chicken breasts
  • 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


  • Sour cream
  • Sliced avocado
  • Chopped cilantro, optional
  • Crushed tortilla chips, optional



  1. 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. 
  2. 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. 
  3. Ladle the soup into bowls and top with sour cream, avocado, cilantro, and crushed tortilla chips, if using.