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Chicken taco soup in the slow cooker.
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5 from 12 votes

Crockpot Chicken Taco Soup

This effortless taco soup is a true "set-and-forget" favorite. By slow-cooking chicken breasts  in a blend of zesty salsa, taco seasoning, and beans, you get a tender, flavorful result with minimal cleanup. Top with sour cream and corn chips for the ultimate easy weeknight dinner.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Tex-Mex
Difficulty: Easy
Servings: 6 servings
Calories: 367kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 (16-oz) can chili beans
  • 1 (15-oz) can kidney beans OR black beans
  • 1 (15-oz) can whole kernel corn rinsed and drained (Note 1)
  • 1 (14.5-oz) can diced tomatoes
  • 1 cup salsa Note 2
  • 1 (8-oz) can tomato sauce
  • 1 (12-oz) can chicken broth
  • 1 (1.25-oz) package taco seasoning Note 3
  • 1 lb boneless skinless chicken breast Note 4
  • sour cream, cilantro, corn chips, shredded cheddar optional for topping

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.
    1 (16-oz) can chili beans, 1 (15-oz) can kidney beans, 1 (15-oz) can whole kernel corn, 1 (14.5-oz) can diced tomatoes, 1 cup salsa, 1 (8-oz) can tomato sauce, 1 (12-oz) can chicken broth, 1 (1.25-oz) package taco seasoning, 1 lb boneless skinless chicken breast
  • 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 (Note 5). Return to the soup, cover and cook on HIGH for 15 more minutes.
  • Serve:
    Serve the soup immediately with your favorite toppings.
    sour cream, cilantro, corn chips, shredded cheddar

Video

Notes

  • Note 1: Canned or frozen corn both work here. Defrost frozen corn before adding it to the slow cooker.
  • Note 2: I always use a mild, chunky salsa for this recipe. Avoid salsas with fruit added.
  • Note 3: I used to make my own Taco seasoning and kept it very mild when my kids were very little.
  • Note 4: I prefer using chicken breast, but you can also use skinless, boneless chicken thighs.
  • Note 5: 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: 1serving | Calories: 367kcal | Carbohydrates: 51g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1872mg | Potassium: 1400mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1039IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 6mg