This Easy Slow Cooker Chicken Taco Soup is absolute packed up with deliciousness, from succulent chicken and fire-roasted tomatoes to black beans and corn.
Did I mention it’s super easy to make in the crockpot too? Essentially you just throw in the ingredients, set it and forget it.
Once the chicken is cooked through, simply shred it and voila! Food is served. This is my kind of dinner!
Healthy crockpot taco soup with chicken
I’ve always been a fan of taco soup (I mean, who isn’t?!), but this slow cooker version is definitely the cake. It’s incredibly easy, mostly hands-free, flavorful, and perfect for loading up with lots of goodies taco toppings!
I love the chicken, black beans, and corn combo tacosso they were the perfect starting points for that Soup. Not only that, it’s also super versatile when it comes to toppings: you can add diced avocado, crunchy tortilla chips, or creamy Greek yogurt or sour cream.
The basic recipe of this soup is gluten and dairy free and super nutritious thanks to the many vegetables and beans. Give it a try: I bet it’s going to be a new family weeknight favorite!
recipe ingredients
Here’s what you need to make this crockpot chicken taco soup recipe:
- Chicken breast (I recommend using boneless, skinless chicken breasts for even cooking and easier shredding. Boneless, skinless chicken thighs — or a mixture of thighs and breasts — can also be used, but may not come off as easily crush.)
- Spices (Ground cumin, chili powder, smoked paprika, garlic powder, and salt. This is like a homemade taco seasoning mix!)
- Red onion
- paprika (I prefer red peppers as they are the sweetest and add a nice balance, but any color can be used.)
- Jalapeno chilli (Optional! Leave the seeds in for a spicier soup, or leave them out for a milder flavor.)
- diced canned fire roasted tomatoes
- black beans (You can substitute pinto beans for black beans if you like. Or do half and half!)
- Corn (If you don’t have fresh corn on hand, I recommend using frozen corn, as it probably has less salt than canned corn. But canned corn can also be used if you’re in a pinch! Or leave that alone Corn all gone. )
- chicken soup (I prefer using low-sodium chicken broth because it allows me to control the sodium levels in the soup, but either type will work.)
- lime (For fresh lime juice.)
- black pepper or cayenne pepper (taste good)
Last any toppings you want to add! That could be tortilla Chips, shredded cheese, diced avocado, sliced ​​green onions, plain Greek yogurt or sour cream, jalapeno slices, lime wedges, and/or fresh cilantro.
You might also like this Instant Pot Chicken Tortilla Soup or this Crockpot Mexican Chicken!
How to make chicken taco soup in the slow cooker
Making this taco soup is super easy! Start by placing the chicken breasts and seasonings in the slow cooker insert. Using tongs, turn the chicken breasts over and coat them with the spices.
Next, add the chopped onion, bell pepper, jalapenos, fire roasted tomatoes, black beans, corn, and chicken broth to the slow cooker. Set it to cook on high for 4 hours or on low for 8 hours.
Once the chicken is cooked through the center to 165 degrees, place on a cutting board or plate. Using two forks, shred into bite-sized pieces.
Then add back to the soup and stir in the lime juice. Add additional seasonings (like salt or cayenne pepper) if you like.
Make sure to taste first before adding salt, as you don’t want to add too much (especially if you didn’t use low-sodium broth, in which case it’s likely already quite salty).
Finally, scoop the soup into bowls and top as desired. Serve and enjoy!
Tips for storing slow cooker taco soup
To store this soup, first let it cool completely. Transfer to an airtight container and refrigerate for up to 4 days. (Omit the toppings if you save the soup for later.)
To reheat, either reheat in the microwave or on the stovetop. (If using the hot plate method, be sure to simmer the soup for 3 minutes to ensure it is thoroughly heated.)
Can chicken taco soup be frozen?
Yes, that Soup freezes well! Let cool, then freeze flat in ziplock freezer bags.
I recommend freezing it either individually or in two batches so it’s easier to thaw just the amount you plan to eat!
To enjoy, simply thaw in the fridge overnight, then reheat in a saucepan or in the microwave.
Can I use pre-cooked or fried chicken?
Yes! You can use shredded rotisserie chicken here to save time. Just throw it in the Soup at the beginning together with the spices and the remaining ingredients.
With this method, you don’t have to cook the soup as long since the chicken is already cooked.
What kind of chicken is best?
I prefer chicken breast in it Soup, because they pull to shreds beautifully. But boneless, skinless chicken thighs or a mix of breasts and thighs work just as well.
Or you can omit the chicken for a veggie version that’s still delicious!
Taco Soup Topping Ideas
There are tons of delicious toppings you can add to this soup! Here are a few ideas:
- Diced avocado
- Sour cream or Greek yogurt
- grated cheese (stir until nicely melted)
- shredded tortilla chips
- spring onion (thinly sliced)
- Jalapeno slices (leave in the seeds for extra warmth!)
- Lime Juice / Wedges
- chopped fresh coriander
I hope this taco soup is a hit with your family—I know ours! I love that this recipe is super quick to make too.
You can find the full recipe at the end of this post. Enjoy!
More easy soup and chicken slow cooker recipes:
Slow Cooker Chicken Taco Soup
This Slow Cooker Chicken Taco Soup is loaded with flavor, from the juicy chicken and fire-roasted tomatoes to the black beans and corn.
preparation time
20 minutes
cooking time
4 hours
total time
4 hours 20 minutes
Ingredients:
-
2 lb boneless, skinless chicken breasts
-
2 tablespoons ground cumin
-
1 tablespoon chili powder
-
1 tablespoon smoked paprika
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1 tablespoon garlic powder
-
1/2 teaspoon salt (omit if using regular rather than low-sodium chicken broth)
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1 red onion, chopped
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2 red peppers, chopped
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1 jalapeno pepper, finely chopped (omit the seeds for a milder heat)
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1 15-ounce can diced fire roasted tomatoes
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2 15-ounce cans black beans, drained and rinsed
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8 ounces frozen corn
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4 cups low-sodium chicken broth
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juice of 1 lime
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black pepper or cayenne pepper to taste
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Optional Toppings: Tortilla chips, shredded cheese, diced avocado, sliced ​​green onions, plain Greek yogurt or sour cream, jalapeno slices, lime wedges, fresh cilantro
Instructions:
- Place the chicken, cumin, chili powder, smoked paprika powder, garlic powder and salt in the bottom of a slow cooker basket and use tongs to toss the chicken, brushing with the seasonings.
- Add onion, peppers, jalapenos, tomatoes, black beans, corn and chicken broth. Turn on the slow cooker and cook on high for 4 hours or on low for 8 hours, until vegetables are tender and chicken is easily shredded with two forks.
- Transfer the chicken to a plate and shred, then return to the soup and stir in the lime juice. Season to taste with salt and black pepper or cayenne pepper.
- Serve and garnish with toppings of your choice.