This is my absolute go-to dinner when I have no more than 5 minutes to spend in the kitchen! Just dump the ingredients in your slow cooker, switch it on and dinner will basically cook itself.
Just imagine having a steamy bowl of comforting chicken taco soup in front of you for dinner tonight – with basically doing no work for it. Sounds like a dream? I know, but it’s REAL ❤️
This soup is beyond easy to put together. All you have to do is to dump everything in your crockpot and let it cook your dinner – almost too simple to be true!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Corn: Canned or frozen corn both work here. I do not like to put frozen ingredients in a slow cooker with chicken for food safety reasons, so I strongly recommend you defrost frozen corn first.
- Salsa: I always use Newman’s Own Mild for this recipe. Feel free to use any salsa you enjoy, but I would not recommend using a type of salsa that has fruit added.
- Taco seasoning: I make my own Taco seasoning and keep it very mild because I have young children. Feel free to use store-bought or make your own!
- Chicken: I prefer using chicken breast, but you can also use skinless, boneless chicken thighs.
How to make Crockpot Chicken Taco Soup
1 Add both beans, the corn, salsa, both tomatoes and taco seasoning to the crock.
2 Pour in chicken broth and stir well. Then, place the chicken in the crock, making sure it’s fully covered.
3 Slow cook the soup, then remove the chicken. Shred it, place it back in the soup and finish cooking for 15 minutes!
And just like that, your family will be quiet around the dinner table, because they’re WAY too busy with their delicious meal. One can dream, right? 😉
Recipe tips
- Make sure the chicken is covered with liquid for even cooking.
- Do not open the lid of the slow cooker during the cooking time. Every time you open it, it can prolong the cooking time for up to 30 minutes!
- I do not recommend shredding the chicken right in the crock, the soup is hot and easily splatters. It’s best to shred the chicken on a chopping board with two forks, then return it to the soup.
Serving tips
We like to put all the topping on this soup! Some of our favourites are avocado, corn chips, cilantro and sour cream.
Cornbread is also very delicious with this soup. My favorite recipe for cornbread is on the blog already, so feel free to try it 😉
More easy soup recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Crockpot Chicken Taco Soup
Recipe details
Equipment
Ingredients
- 1 (16oz) can chili beans
- 1 (15oz) can kidney beans OR black beans
- 1 (15oz) can whole kernel corn rinsed and drained
- 1 (14.5oz) can diced tomatoes
- 1 cup salsa
- 1 (8oz) can tomato sauce
- 1 (12oz) can chicken stock (OR beer for more mature tastebuds)
- 1 (1.25oz) package taco seasoning
- 1 lb boneless skinless chicken breast
- Toppings: sour cream, cilantro, corn chips, shredded cheddar…
Instructions
- Add to slow cooker: Stir both beans, the corn, diced tomatoes, salsa, tomato sauce, chicken stock and taco seasoning together in a 5-6 quart slow cooker. Place chicken on top, pushing it under the surface to make sure it's covered.
- Slow cook: Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
- Shred chicken: Open slow cooker, remove chicken and shred on a chopping board using two forks. Return to the soup, cover and cook on HIGH for 15 more minutes.
- Serve: Serve the soup immediately with your favorite toppings.
Notes
Ingredient notes
- Corn: Canned or frozen corn both work here. I do not like to put frozen ingredients in a slow cooker with chicken for food safety reasons, so I strongly recommend you defrost frozen corn first.
- Salsa: I always use Newman’s Own Mild for this recipe. Feel free to use any salsa you enjoy, but I would not recommend using a type of salsa that has fruit added.
- Taco seasoning: I make my own Taco seasoning and keep it very mild because I have young children. Feel free to use store-bought or make your own!
- Chicken: I prefer using chicken breast, but you can also use skinless, boneless chicken thighs.
Recipe tips
- Make sure the chicken is covered with liquid for even cooking.
- Do not open the lid of the slow cooker during the cooking time. Every time you open it, it can prolong the cooking time for up to 30 minutes!
- I do not recommend shredding the chicken right in the crock, the soup is hot and easily splatters. It’s best to shred the chicken on a chopping board with two forks, then return it to the soup.
Pamela says
Great taco soup!! I didn’t have the taco seasoning packet so I had to improvise…it was still very good!!