chicken taco soup recipe slow cooker
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The Best chicken taco soup recipe slow cooker
I love this chicken taco soup recipe because it’s one of those meals that just works—no fuss, no stress, and always a hit with my family. I first made it years ago when I needed something easy but still packed with flavor, and it’s been a staple in our house ever since. The slow cooker does all the work, which is perfect for busy weeknights or lazy weekends when I don’t want to spend hours in the kitchen. My kids go crazy for it, especially when I let them top their bowls with shredded cheese and a handful of tortilla chips. It’s one of those recipes that feels like a treat but is actually pretty healthy, thanks to the lean protein, beans, and veggies.
What I appreciate most about this soup is how versatile it is. You can make it as mild or as spicy as you like, depending on who’s eating it. I usually keep it on the milder side for the kids but add a little extra heat for my husband and me. It’s also great for meal prep—just toss everything in the slow cooker in the morning, and by dinnertime, you’ve got a warm, satisfying meal ready to go. Plus, it freezes beautifully, so I always make a big batch and save some for those nights when I don’t have time to cook.
Another thing I love is how balanced this soup is. The chicken gives you protein, the beans add fiber, and the tomatoes and corn bring in vitamins and antioxidants. It’s filling without being heavy, and it’s a great way to sneak in some extra veggies if you have picky eaters. My youngest will actually eat the bell peppers in this soup, which is a win in my book. Whether you’re feeding a crowd or just looking for a simple, comforting meal, this chicken taco soup is always a good idea.
Slow Cooker Chicken Taco Soup
4.9 from 1749 votes
A hearty and flavorful soup packed with tender chicken, black beans, corn, and taco spices. Perfect for a cozy weeknight meal, this slow cooker recipe is easy to prepare and full of Tex-Mex flavors.
Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal
🥘Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn)
- 1 (15 oz) can diced tomatoes with green chiles (such as Rotel)
- 1 (10 oz) can diced tomatoes with juices
- 1 (4 oz) can diced green chiles
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (1 oz) packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
Toppings (Optional)
- Shredded cheese (cheddar or Monterey Jack)
- Sour cream or Greek yogurt
- Avocado, diced or sliced
- Fresh cilantro, chopped
- Tortilla chips or strips
- Lime wedges
- Sliced jalapeños
👨🍳Directions
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1 Prepare the vegetables: Dice the onion and bell pepper, mince the garlic, and drain and rinse the beans and corn.
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2 Add the chicken breasts or thighs to the slow cooker, followed by the black beans, pinto beans, corn, diced tomatoes (with juices and green chiles), green chiles, onion, bell pepper, and garlic.
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3 Pour in the chicken broth and stir to combine. Add the taco seasoning, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
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4 Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
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5 Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
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6 Taste and adjust seasoning if needed. Serve the soup hot, topped with your choice of toppings like shredded cheese, sour cream, avocado, cilantro, tortilla chips, or lime wedges.
🔧Equipment
- Slow cooker (5-6 quart)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Serving bowls
📊Nutrition Facts (per serving)
🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 1.5g❤️Cholesterol: 55mg🧂Sodium: 950mg🌾Total Carbs: 38g🥦Dietary Fiber: 9g🍬Sugars: 6g🥩Protein: 28g
📝Notes
Tips: For a thicker soup, mash some of the beans before adding them to the slow cooker. To make this recipe in an Instant Pot, cook on HIGH pressure for 10 minutes, then allow a natural release. For a vegetarian version, omit the chicken and use vegetable broth, adding extra beans or quinoa for protein.
Watch Video Of How Slow Cooker Chicken Taco Soup Works
This slow cooker chicken taco soup is one of those recipes I always keep in my back pocket because it’s simple, flavorful, and works for just about any occasion. Whether it’s a weeknight dinner, a cozy family gathering, or a last-minute potluck, it’s easy to throw together and always disappears fast. Plus, the leftovers taste even better the next day, so it’s a win for busy schedules and hungry crowds.
