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Easy Crockpot Chicken Taco Soup Recipe

Easy Crockpot Chicken Taco Soup

A hearty slow-cooker soup made with tender shredded chicken, two kinds of beans, corn, tomatoes with green chiles, and taco seasoning. Finish each bowl with fresh, creamy, and crunchy toppings for an easy family dinner.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1 1/2 pounds Boneless, skinless chicken breasts
  • 1 medium Medium yellow onion, diced
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Kidney or pinto beans, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 10-ounce can Diced tomatoes with green chiles, undrained
  • 1 8-ounce can Tomato sauce
  • 2 cups Low-sodium chicken broth
Seasonings
  • 1 1-ounce packet Taco seasoning
  • 1 1-ounce packet Ranch dressing seasoning mix, optional
  • 1/2 teaspoon Ground cumin, optional
  • 1/2 teaspoon Garlic powder, optional
Toppings
  • As desired Shredded cheddar or Mexican-blend cheese
  • As desired Sour cream or plain Greek yogurt
  • As desired Diced avocado
  • As desired Fresh cilantro
  • As desired Lime wedges
  • As desired Tortilla chips or strips
  • As desired Sliced jalapeños

Method
 

Step-by-Step
  1. Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker.
  2. Add the diced onion, drained and rinsed black beans, drained and rinsed kidney or pinto beans, drained corn, undrained diced tomatoes with green chiles, and tomato sauce.
  3. Pour in the low-sodium chicken broth. Sprinkle in the taco seasoning, ranch seasoning if using, cumin, and garlic powder.
  4. Gently stir the liquid and vegetables around the chicken without needing to cut the chicken first.
  5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is tender and reaches at least 165°F internally.
  6. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker, stir, taste, and adjust seasoning before serving.

Notes

Do not drain the diced tomatoes with green chiles because their liquid adds flavor and moisture. Drain and rinse the beans to reduce excess sodium. For thicker soup, use 1 cup broth or mash some beans before serving. For a creamier variation, stir in 4 ounces of softened cream cheese during the final 20 to 30 minutes. Chicken thighs may be used instead of breasts and usually stay especially moist during longer cooking.