This crockpot chicken taco soup recipe takes little effort but delivers maximum flavor! It’s one of those comforting soup recipes where you can dump all of your ingredients into the crock pot, let it cook all day while you’re busy doing other things, and come home to an amazing soup the whole family will enjoy!
Related: Sheet Pan Chicken Fajitas
You’ll need minimal ingredients for this easy slow cooker chicken taco soup and the best part is you probably already have a lot of the ingredients on hand.
The complete recipe is at the bottom of this post, but here are a few details about this slow-cooker soup.
Although this easy chicken taco soup recipe uses a lot of ingredients similar to a chili, this truly is a more liquid-style soup with a flavorful broth. It’s seasoned with taco flavors from taco seasoning, fire-roasted tomatoes and green chilies from jarred salsa, the chili seasoning from the pinto beans and any of your favorite toppings to finish off your bowl before serving — think fresh cilantro, a jalapeno pepper, tortilla chips, shredded cheddar cheese and/or a dollop of sour cream!
The other ingredient that adds to this delicious soup is the undrained sweet corn. Combined with vegetable broth or a low-sodium chicken broth, you have the perfect pairing of liquids to flavor this creamy chicken taco soup.
I’ve always made this with boneless skinless chicken breasts, but boneless skinless chicken thighs would certainly work too. And if you have cooked chicken or a rotisserie chicken, this recipe is a great way to use those leftovers too.
This easy recipe takes very little time from a prep standpoint and then your slow-cooker cooking time is about 6-7 hours on low.
If you’re a fan of hearty soups, the chicken, beans and corn make this filling and perfect for a cold night.
Easy Crockpot Chicken Taco Soup
A creamy and delicioiu soup loaded with all of your favorite taco flavors!
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 2 14oz. cans chili style beans in sauce
- 1 can corn, undrained
- 1 can mexican style corn, undrained
- 1 c. vegetable or low sodium chicken broth
- 1 packet taco seasoning (I like Siete brand)
- 1 packet dry Ranch seasoning
- 2 cups jarred salsa (this is where you can keep things mild or go spicy)
- 1/2 c. heavy cream
- salt and pepper to taste
Instructions
- Place chicken breasts, beans with sauce, corn and juice, broth, salsa, taco and ranch seasonings into a 4-6 qt. slow cooker.
- Cook on low for 6 hours.
- Remove chicken from the slow cooker and shred.
- Stir the chicken back in to the slow cooker and add the cream. Adjust seasoning to taste, then cover and heat through.
- Serve soup with your choice of toppings: fresh cilantro, avocado, sour cream, shredded cheese, jalapenos.
You can freeze this soup in an airtight container for up to 3 months if you like to have a freezer meal at the ready. Just make sure you let the soup cool before storing and then when ready to eat, thaw overnight in your refrigerator and then reheat gently over low heat on the stovetop.
And if you’re trying to figure out what to serve alongside this yummy soup recipe? Be sure to check out these cheddar jalapeno corn muffins! AMAZING!
I’m always game to try a new slow cooker recipe…for this busy working mom, it’s the easiest way for me to make sure my family has a home cooked meal!
This really is a good soup… I’m excited to hear if you give it a try…maybe for your next Taco Tuesday?
From my kitchen to yours,
Jill
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