This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.
Hi friends!
If the cold weather is here to stay where you are, you have to try this Crockpot Chicken Taco Soup.
Chicken is my protein of choice for this recipe because you don’t have to cook it ahead of time like you do with ground meats. This recipe is also a great way to repurpose chicken that you’ve already cooked when you’re looking for a new meal idea mid-week.
Ingredients For Chicken Taco Soup
Most of the ingredients you need for this soup can probably be found in your pantry! Gather up:
- Onion and bell pepper
- Fire-roasted tomatoes – these add extra flavor but if you don’t have them, regular diced tomatoes or even Rotel is fine!
- Black beans
- Green chilis – Mild works fine but feel free to use hot to add a little extra spice
- Corn
- Chicken – I use boneless, skinless chicken breast
- Broth- Chicken or vegetable broth are both great
- Spices- Be generous with your seasonings – we use a mix of cumin, paprika, chili powder, garlic powder and salt but you could also use taco seasoning in a pinch
- Toppings – tons of options including things like fresh jalapenos, shredded cheese, tortilla chips, fresh cilantro, sour cream and more!
How To Make Chicken Taco Soup in Slow Cooker
Making this soup couldn’t be easier:
- Chop pepper and onion.
- Add to slow cooker along with remaining ingredients.
- Cook on low 6-8 hours.
- Shred the chicken and return to the soup.
- Serve with your favorite toppings
Easy Chicken Taco Soup Recipe
Here’s the exact recipe I use:
PrintCrockpot Chicken Taco Soup
This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers.
- Yield: serves 4 – 6 1x
Ingredients
- 3/4 cup diced onion
- 1 red bell pepper, diced
- 1 (14.5 oz) can fire roasted tomatoes, drained
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can corn, drained and rinsed
- 2 (4 oz) cans green chilis
- 1.5 pounds boneless, skinless chicken breast
- 1 quart chicken broth
- 1 Tbsp cumin
- 2 tsp paprika
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- Optional toppings: shredded cheese, fresh squeezed lime juice, fresh cilantro, diced avcoado, tortilla chips
Instructions
- Combine all ingredients except optional toppings in the slow cooker.
- Cook on low 6-8 hours.
- Shred chicken and mix well.
- Serve with your favorite toppings!
Easy Crockpot Chicken Taco Soup FAQs
Can I make this instant pot chicken taco soup?
Yes! To make this in the instant pot, use the same ingredients. Cook using manual mode for 15 minutes, let it release naturally, then shred the chicken and serve.
Is this a 7-can chicken taco soup recipe?
This particular recipe only uses 5 cans but you could always add an extra can of beans or tomatoes if you wanted to!
Can I make this creamy chicken taco soup?
To make this creamy, I would add 4 oz of cream cheese! Just toss it in with all the other ingredients, or try this recipe: Slow Cooker Creamy Mexican Chicken.
What if I don’t have all of those spices?
You can sub 2 -3 Tbsp of taco seasoning. Start with 2, then taste at the end and add more if desired! You could also add some jalapenos or cayenne pepper for spice.
What if I want more taco soup ideas? Can I use ground beef or turkey?
If you’re looking for more options, try one of these recipes:
Simple Crockpot Chicken Taco Soup
Easy Crockpot Chicken Recipes
Want more chicken recipes for the crockpot and instant pot? Try:
- Instant Pot Sweet Potato Chicken Soup
- Crockpot Potato Soup with Hash Browns
- Slow Cooker Chicken Enchilada Casserole
- White Chicken Chili
- Slow Cooker Honey Garlic Chicken Thighs
Enjoy!
–Lindsay–
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Hello! I see that this is freezer friendly. Would you recommend freezing it before or after you cook it? Thanks!