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Home / Recipes / Dinner / Slow Cooker / Crockpot Chicken Taco Soup

Crockpot Chicken Taco Soup

6 hours hrs 10 minutes mins
| 3 Comments |
5 from 11 votes
Jump to Recipe 12/28/20 | Updated: 12/28/20 | by Nora
Crockpot Chicken Taco Soup Pin 1

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.

overhead view of white bowl with crockpot chicken taco soup

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 a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for crockpot chicken taco soup with text labels
Ingredients for Crockpot Chicken Taco Soup: Kidney beans, chili beans, sweetcorn, salsa, tomato sauce, diced tomatoes, taco seasoning, chicken stock and chicken breast.

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.

photo collage to show how to place ingredients for soup in slow cooker

2 Pour in chicken broth and stir well. Then, place the chicken in the crock, making sure it’s fully covered.

photo collage to show how to combine ingredients for chicken taco soup in slow cooker

3 Slow cook the soup, then remove the chicken. Shred it, place it back in the soup and finish cooking for 15 minutes!

photo collage to show how to slow cook chicken taco soup

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? ?

close up of ladle with chicken taco soup

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.
overhead view of three bowls with 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 ?

female Han holding spoon in white bowl of chicken taco soup

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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
top down view on bowl with chicken taco soup
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Crockpot Chicken Taco Soup

This crockpot chicken taco soup is SO incredibly easy to put together – just dump and start! Warming, filling and perfect for busy weeknights with the family.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 11 votes
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Recipe details

Prep 10 minutes mins
Cook 6 hours hrs
Total 6 hours hrs 10 minutes mins
Servings 6 servings
Difficulty Easy

Equipment

  • Slow Cooker

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.
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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.

Nutrition

Serving: 1servingCalories: 371kcalCarbohydrates: 52gProtein: 31gFat: 5gSaturated Fat: 1gCholesterol: 50mgSodium: 1820mgPotassium: 1395mgFiber: 13gSugar: 11gVitamin A: 1040IUVitamin C: 16mgCalcium: 88mgIron: 5mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Tex-Mex

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Jaila says

    October 09, 2021 at 2:36 pm

    5 stars
    I made this soup to break my fast with. It’s such a simple recipe and it’s very delicious! Especially after flavoring it up with my toppings of tortilla chips, cilantro and limes 🙂 This will not be my only time making this tortilla soup.

    Reply
  2. Lynn says

    October 09, 2021 at 1:01 am

    I love it. You don’t need chicken. It can be full of fresh veggie. Green pepper strips. Carrots. 4- sliced Small red potatoes. Cabbage chopped fine. Onions. Garlic. I made it for WW fewest points possible!!

    Reply
  3. Pamela says

    October 28, 2020 at 7:06 pm

    5 stars
    Great taco soup!! I didn’t have the taco seasoning packet so I had to improvise…it was still very good!!

    Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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