Spice up your weeknight dinner routine with this incredibly delicious and super simple slow cooker chicken taco soup. It’s a big, comforting bowl of soup packed with tender shredded chicken, hearty beans, and your favorite taco flavors, all simmered to perfection in your trusty slow cooker. It’s the ultimate dump-and-go meal that’ll have your whole family clamoring for seconds.
This easy recipe combines the convenience of a slow cooker meal with the bold, vibrant flavors of your favorite tacos. By layering ingredients like black beans, corn, diced tomatoes, and taco seasoning with tender, shredded chicken, you create a hearty, satisfying, and flavorful soup.
But my favorite thing about this recipe is that it is truly a set-it-and-forget-it kind of meal! I just toss all the ingredients into my slow cooker in the morning and come home to dinner. In between, you don’t even have to think about it, although if you are home, you are sure to notice the delicious aroma filling the house!
And this slow cooker chicken taco soup is anything but another boring chicken soup. The soup is thick and hearty, with each spoonful packed with tender shredded chicken, plump beans, and sweet kernels of corn. The broth is rich and flavorful, with just the right amount of heat to warm you from the inside out.
Plus, with the ability to customize your toppings, from crunchy tortilla strips to tangy sour cream and zesty lime wedges, you can make this soup your own and enjoy it however you like. It is a regular in my meal rotation, and I know you will love it too!
In this post, I’ll walk you through the simple steps to make this soup and share some tips for customizing your soup with your favorite toppings and sides. You’ll love this easy meal, especially on busy weeknights!
Are you looking for more slow cooker soups? Try slow cooker turkey rice soup, slow cooker pasta e fagioli, or slow cooker loaded potato soup for more easy and delicious meals.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breasts: I like to use chicken breasts in this recipe because they’re lean and healthy, but you could also use boneless chicken thighs.
- Taco seasoning: This gives the soup its taco flavor. I usually use a store-bought packet, but you could also make your own taco seasoning.
- Onion
- Tomato sauce
- Black beans
- Chili beans
- Mexicorn: This blend of corn, red and green peppers, and spices adds a nice pop of color and flavor to the soup. But a can or corn works great too if that is what you have.
- Tomatoes with green chiles: Like Rotel.
🥣How to Make Slow Cooker Chicken Taco Soup
- Start by chopping up a small onion and adding it to the bottom of your slow cooker.
- Drain the black beans (but not the chili beans).
- Next, place your chicken breasts on top of the onion.
- Sprinkle the taco seasoning over the chicken.
- Pour in the tomato sauce, black beans, chili beans, Mexicorn, and tomatoes with green chiles. Stir to combine.
- Cover the slow cooker and cook on low for 6 hours or high for 4 hours.
- Once the cooking time is up, remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker and stir it into the soup.
🍴Serving Ideas
Serve the slow cooker chicken taco soup hot with your favorite taco toppings. Here are some of my ideas:
- Tortilla chips: Crush up some tortilla chips and sprinkle them on top of the soup for a crunchy, salty contrast to the tender chicken and beans.
- Green onions: These add a nice bright green color.
- Shredded cheese: A sprinkle of shredded cheddar or Monterey Jack cheese adds a nice, melty texture and extra flavor to the soup.
- Sour cream: A dollop of sour cream on top of the soup adds a cool, tangy contrast to the spicy flavors.
- Avocado: Dice up some fresh avocado and add it to the soup for a creamy, healthy twist.
- Cilantro: Chop some fresh cilantro and sprinkle it on the soup for a bright, fresh flavor.
- Lime wedges: Serve the soup with lime wedges on the side for squeezing over the top. The acidity of the lime juice really brightens up the soup’s flavors.
You can stretch this soup even further by serving it over a bed of rice or quinoa for a heartier meal.
💭How to Store
This recipe makes a lot of soup, so leftovers are likely! The soup will keep in an airtight container in the fridge for up to 4 days.
If you want to freeze the soup, transfer it to a freezer-safe container or zip-top bag. Make sure to leave some space at the top of the container to allow for expansion as the soup freezes. The soup will keep for up to 3 months in the freezer.
To reheat the soup, transfer it to a pot and heat it over medium heat until it’s warmed through. If the soup is too thick, add a little chicken broth or water to thin it out.
⭐Tips
Be sure to check out the step by step instructions
- If you’re sensitive to spice, use mild taco seasoning and canned tomatoes without green chilis. If you like things hot, add some diced jalapenos or a dash of cayenne pepper.
- Chicken thighs work fine in this soup, too.
- You can substitute canned corn if you can’t find Mexicorn.
- If you want a creamier soup, stir in 1 cup of sour cream right before serving.
- On the other hand, if you want the soup to be soupier, add 1 cup of chicken broth before serving.
- Note that the black beans are drained and rinsed, but the chili beans aren’t. Canned chili beans have a mild chili sauce that helps flavor the soup.
- If you prefer, you can replace the black beans with pinto beans, kidney beans, or white beans. Just make sure to drain and rinse them before adding them to the soup.
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Slow Cooker Chicken Taco Soup Recipe
Ingredients
- 4 chicken breasts boneless skinless
- 1 envelope taco seasoning 1 ounce or 2 tablespoons
- 1 small onion chopped
- 1 can tomato sauce 8 ounces
- 1 can black beans 15 ounces drained and rinsed
- 1 can chili beans 15 ounces
- 1 can Mexicorn 15 ounces
- 2 cans tomatoes with green chiles 10 ounces each
Instructions
- Dice the onion. Drain and rinse the black beans.
- Put the chicken breasts in the slow cooker and sprinkle the taco seasoning on top.4 chicken breasts, 1 envelope taco seasoning
- Add the rest of the ingredients to the slow cooker: chopped onion, tomato sauce, drained black beans, undrained chili beans, Mexicorn and tomatoes with chiles, and stir.1 small onion, 1 can tomato sauce, 1 can black beans, 1 can chili beans, 1 can Mexicorn, 2 cans tomatoes with green chiles
- Cover and cook on low 6 hours or high 4 hours.
- Remove chicken and shred. Put it back in the slow cooker and stir.
- Top with cheese and scallions if desired.
Notes
- If you’re sensitive to spice, use mild taco seasoning and canned tomatoes without green chilis. If you like things hot, add some diced jalapenos or a dash of cayenne pepper.
- Chicken thighs work fine in this soup, too.
- Substitute a can of corn if you can’t find Mexicorn.
- If you want a creamier soup, stir in 1 cup of sour cream right before serving.
- On the other hand, if you want the soup to be soupier, add 1 cup of chicken broth before serving.
- Note that the black beans are drained and rinsed, but the chili beans aren’t. Canned chili beans have a mild chili sauce that helps flavor the soup.
- You can replace the black beans with pinto beans, kidney beans, or white beans. Just make sure to drain and rinse them before adding them to the soup.
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Nutrition Information
Nutrition facts are estimates.
