Crockpot chicken taco soup infuses meat, beans, and vegetables with your favorite Mexican flavors. Make this slow cooker soup recipe tonight!
When you have a busy schedule, crockpot meals can be a lifesaver. Just toss everything in the crock on your way out the door and come home to a delicious dinner that’s ready to eat!
Not only is taco soup with chicken easy to make, but it feeds a crowd and you can enjoy it at any time of year.
My Minestrone is packed full of vegetables, pasta, and beans, and you can make this Slow Cooker Sausage Vegetable Soup as mild or as spicy as you like.
Both use fresh ingredients, require minimal effort, and are ready in just a few hours!
For something more sophisticated, try my French Onion Soup instead. It’s flavored with homemade caramelized onions and topped with a cheesy baguette slice.
How To Make Crockpot Chicken Taco Soup
Simply combine all of the ingredients in your crockpot and cook until done! Whisk the liquids and seasonings in the bottom first so you won’t have an extra bowl to clean.
About 30 minutes before serving, remove the chicken and shred before returning to the crock. Enjoy it as-is or add your favorite toppings.
Helpful Tips and Tricks
- Swap out the chicken. You can use boneless, skinless chicken thighs if you prefer darker meat or try turkey breast instead.
- Want easy cleanup? Place a liner in the crock pot before adding the ingredients. When it’s time to do dishes, just pull it out and toss it in the trash!
- Use homemade seasoning. Replace one store bought packet with 2 tablespoons of my taco seasoning blend.
- Tip for easier shredding: Use an electric mixer to shred the chicken in seconds instead of doing it by hand.
Topping ideas
Sprinkle shredded cheese or tortilla strips over the top to make this slow cooker soup recipe extra delicious.
It would also taste great with some chopped cilantro or diced avocado. Or, add a dollop of sour cream or Mexican crema to give the meal a creamy texture.
What You Will Need To Make Taco Soup With Chicken
- Slow Cooker - Great for stews, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Whisk - These have held up for over 10 years and are still as good as the day I bought them.
- Two forks or an electric hand mixer for shredding the meat
FAQ - Common Recipe Questions
Is it safe to cook frozen chicken in a crock pot?
According to USDA, frozen chicken needs to be thawed in the refrigerator before it is cooked in a crock pot.
Otherwise, the meat will take too long to reach a safe internal temperature which can cause harmful bacteria to grow.
Can I freeze taco soup?
Absolutely! Allow the dish to cool before transferring to a sealed container. Leave some room at the top for the liquid to expand as it freezes.
Freeze for up to 3 months and thaw in the refrigerator before reheating.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 8
Crockpot Chicken Taco Soup
Crockpot chicken taco soup infuses meat, beans, and vegetables with your favorite Mexican flavors. Make this slow cooker soup recipe tonight!
Prep time: 15 MinCook time: 5 HourTotal time: 5 H & 15 M
Ingredients
- 2 large boneless skinless chicken breasts
- 12 ounces frozen sweet corn
- 15 ounce can black beans – not drained
- 15 ounce can pinto beans - drained
- 1 medium sized onion – diced
- 8 tablespoon tomato paste
- 4 cups chicken broth
- 1 packet taco seasoning
- 10 ounce can rotel diced tomatoes & green chilies
- 15 ounce can fire roasted tomatoes
Toppings
- Sour Cream
- Chipotle Cheese Tortilla strips
- Shredded cheddar cheese
Instructions
- Optional: Prepare a 6 quart slow cooker with a plastic liner for easy cleanup.
- Whisk the chicken broth, taco seasoning and tomato paste in the slow cooker. Lay the chicken breasts in the liquid and pour the remaining ingredients into the slow cooker. Stir everything together and cook on high for 5 hours or low for 7 hours. Remove the chicken breasts, shred them with a fork or a hand mixer and stir them back into the soup. Cook for another 30 minutes, until the chicken is completely done.
- Serve hot with your favorite toppings like chipotle cheese tortilla strips, cheese, sour cream or cilantro.
- Store refrigerated in an airtight container. Makes 8 heaping 1 cup servings.
Originally published February 2021
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I made this last Thursday for my boyfriend and me. We LOVED it and each had 2 bowls!! I took some to my Mom and gave some to my boyfriend’s daughter. This recipe is super easy, so delicious and very filling!! Thank you!!
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