Slow Cooker Chicken Taco Soup
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Slow Cooker Chicken Taco Soup is so comforting, flavorful and it’s easily made in the Crockpot. Dump in all the ingredients and just let the slow cooker do its thing! Made with all the typical taco flavors and spices, tender juicy chicken, beans and veggies. This is a broth based soup that’s filling and satisfying.
Slow Cooker Chicken Taco Soup
This recipe combines two of my favorite foods, tacos and soup! It doesn’t get much better than this Slow Cooker Chicken Taco Soup. It’s incredibly easy to make as all of the ingredients are dumped in the Crockpot and then you just let it do it’s thing! The flavors in this soup are amazing! All of the classic taco seasonings and zesty lime juice. Made with tender juicy chicken, beans and veggies. This is a broth based soup that’s filling and satisfying.
Ingredients needed to make Slow Cooker Chicken Taco Soup:
- Chicken Breasts– Boneless and skinless.
- Aromatics– Yellow onion and garlic.
- Diced Tomatoes– I like using fire roasted for more flavor.
- Green Chiles– Adds a little bit of a kick. You can use poblano peppers or jalapeños instead.
- Black Beans– Drained and rinsed.
- Canned Corn– Drained and rinsed.
- Spices and Herbs– Chili powder, paprika, pink sea salt, black pepper, cumin, and dried oregano.
- Lime Juice– Elevates the flavors.
Equipment needed to make Slow Cooker Chicken Taco Soup:
- Slow Cooker– A slow cooker that is at least 6 quarts.
How to make Slow Cooker Chicken Taco Soup:
- Step 1– Start by prepping the chicken; pat dry chicken breasts and place them in the crockpot. In a small bowl combine herbs and spices; chili powder, paprika, pink sea salt, black pepper, cumin, and dried oregano. Drizzle lemon juice over chicken breast and sprinkle seasoning mix over. Rub lime juice and seasoning all throughout chicken breasts.
- Step 2– Dice onion and mince garlic cloves. Spread over seasoned chicken in crockpot. Followed by diced tomatoes, green chiles, black beans, and corn. Pour chicken broth and water over the rest of ingredients.
- Step 3– Place crockpot lid on it and set on low setting. Slow cook for 6-8 hours.
- Step 4– Use tongs or a fork to remove chicken breasts from crockpot. Set chicken on a cutting board and shred it using two forks. Place shredded chicken back in crockpot and give soup a stir. Make sure the shredded chicken is well intergrated with the rest of the ingredients.
- Step 5– Serve soup and top with favorite toppings such as sliced avocado, fresh cilantro, shredded cheddar cheese, sour cream, lime juice and tortilla chips.
Tips and Substitutions:
- Sear chicken for more flavor– Lightly sear chicken on both sides before adding to slow cooker. Browning the chicken and giving it a nice sear gives the chicken more flavor and releases juices that elevate the flavors of the taco soup.
- Use chicken thighs instead– You can use chicken thighs instead if you prefer or of that’s what you have. Make sure they are boneless and skinless thighs.
- Make it creamy– Add some cream cheese (or cashew milk to keep it dairy-free) to make it creamy.
- Substitute for black beans– You can use pinto or kidney beans.
- Substitute for green chiles– You can use poblano peppers or jalapeños.
Toppings to serve Slow Cooker Chicken Taco Soup with:
- Tortilla Chips
- Avocado Slices
- Shredded Cheddar Cheese
- Lime Wedges
- Fresh Chopped Cilantro
- Sour Cream
Slow Cooker Chicken Taco Soup FAQ’s:
Is it ok to put raw chicken in slow cooker?
Yes. It is perfectly safe to put raw chicken in the slow cooker. As the chicken cooks in the heat, all bacteria is killed. Browning the chicken first for this stew makes it juicy and tender which elevates the overall flavor of the stew.
Can I make this in the Instant Pot?
Yes. You can absolutely make this slow cooker chicken taco soup in the Instant Pot. Start by adding all of the ingredients in the IP. Place lid on IP and turn steam valve to seal. Place IP on “manual” setting and then set timer for 12 minutes. It will take some time for pressure to build up. Once it does the timer will start to countdown. Once timer beeps, manually release pressure. Carefully remove lid. Remove chicken and shred. Add shredded chicken back into the Instant Pot and mix either the rest of the ingredients. Serve immediately with preferred toppings.
Is it better to slow cook slow cooker chicken soup on low or high?
It’s better to cook chicken taco soup on low and slow. This allows for the chicken and veggies to get juicy, soft and tender. Making the soup a lot more flavorful.
Meal Prepping it:
This Chicken Taco Soup is great to incorporate into your weekly meal plan rotation. It’s simple to make as you just throw everything in the crockpot and let it do its thing. This gives you a chance to meal prep other meals or sides for the week ahead without too much hassle and in less time. This soup is great to serve as a cozy and comforting dinner or lunch.
Storing Slow Cooker Chicken Taco Soup:
Serve you leftover soup in an airtight container. This will keep it fresh longer in the fridge. Chicken Taco Soup will last up to 3-4 days in the fridge. Reheat by in a pot on stovetop or in the microwave.
Freeze Slow Cooker Chicken Taco Soup:
After the soup is done cooking in the slow cooker, allow it to completely cool off. Serve it in portions of about 1-2 cups in a freezer friendly container. Freezing soup in smaller portions will make it easier to thaw-out and will prevent soup being wasted. Once the soup is defrosted and reheated, it can’t be refrigerated or frozen again. Keep frozen for up to 2-3 months. Thaw-out in the fridge overnight. Reheat on stovetop or in the microwave.
Did you like this Slow Cooker Chicken Taco Soup recipe? You may also like these other soup recipes:
- White Chicken Chili with Roasted Poblano Peppers (Instant Pot)
- Feel Better Chicken Soup
- Crockpot Sriracha Turkey Chili
More Mexican inspired recipes:
- Instant Pot Taco Meat
- Slow Cooker Carne Asada Tacos
- Shrimp Fajitas
- Cilantro Lime Chicken Fajitas
- Grilled Mexican Street Corn Salad
- Loaded Guacamole
- Roasted Jalapeño Vegan Nacho Cheese
- Best and Easiest Homemade Guacamole
Slow Cooker Chicken Taco Soup
Slow Cooker Chicken Taco Soup is so comforting, flavorful and it’s easily made in the Crockpot. Dump in all the ingredients and just let the slow cooker do its thing! Made with all the typical taco flavors and spices, tender juicy chicken, beans and veggies. This is a broth based soup that's filling and satisfying.
Ingredients
- 1 lb chicken breast (boneless and skinless)
- 1 tbsp lime juice
- 2 tsp chili powder
- 1.5 tsp paprika
- 1.5 tsp pink sea salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 1 medium yellow onion
- 3 cloves of garlic
- 15 oz diced tomatoes
- 4 oz green chiles
- 15 oz black beans (drained and rinsed)
- 15 oz canned corn (drained and rinsed)
- 1 quart chicken broth
- 1 cup water
For Servings:
- avocado
- shredded cheddar cheese
- lime wedges
- fresh cilantro
- sour cream
- tortilla chips
Instructions
Start by prepping the chicken; pat dry chicken breasts and place them in the crockpot. In a small bowl combine herbs and spices; chili powder, paprika, pink sea salt, black pepper, cumin, and dried oregano. Drizzle lemon juice over chicken breast and sprinkle seasoning mix over. Rub lime juice and seasoning all throughout chicken breasts.
Dice onion and mince garlic cloves. Spread over seasoned chicken in crockpot. Followed by diced tomatoes, green chiles, black beans, and corn. Pour chicken broth and water over the rest of ingredients.
Place crockpot lid on it and set on low setting. Slow cook for 6-8 hours.
Use tongs or a fork to remove chicken breasts from crockpot. Set chicken on a cutting board and shred it using two forks. Place shredded chicken back in crockpot and give soup a stir. Make sure the shredded chicken is well intergrated with the rest of the ingredients.
Serve soup and top with favorite toppings such as sliced avocado, fresh cilantro, shredded cheddar cheese, sour cream, lime juice and tortilla chips.
Recipe Notes
Tips and Substitutions:
- Sear chicken for more flavor– Lightly sear chicken on both sides before adding to slow cooker. Browning the chicken and giving it a nice sear gives the chicken more flavor and releases juices that elevate the flavors of the taco soup.
- Use chicken thighs instead– You can use chicken thighs instead if you prefer or of that’s what you have. Make sure they are boneless and skinless thighs.
- Make it creamy– Add some cream cheese (or cashew milk to keep it dairy-free) to make it creamy.
- Substitute for black beans– You can use pinto or kidney beans.
- Substitute for green chiles– You can use poblano peppers or jalapeños.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
