This easy Slow Cooker Taco Soup is the ultimate cozy weeknight, or any night, dinner! It is hearty, flavorful, and packed with pantry staples like beans, corn, salsa, and diced tomatoes. Just toss everything into the slow cooker, including the chicken, and let it simmer into a comforting, protein-packed meal. It’s perfect for busy days, meal prep, or feeding a hungry crowd. If you thought this was easy, wait until you try my 7 Can Chicken Taco Soup.
Ingredients & Substitutions
- Salsa: I used mild salsa in this chicken taco soup, but go ahead and use your favorite salsa, from mild to medium to hot! Or, try it with my homemade roasted salsa.
- Beans: I used a can of black beans and a can of pinto beans. Be sure to rinse and drain the beans before adding them to the bowl of your slow cooker. You could also use kidney beans, white beans, or whatever you have on hand.
- Corn: Although I used canned corn (drained), fresh corn works just as well; just cut it off the cob and add it straight to the slow cooker. Frozen corn is also a great option, and no need to thaw.
- Tomatoes: I used petite diced tomatoes, but regular, fire-roasted, or even Rotel are all great options. Want it saucier? Crushed tomatoes work, too!
- Taco Seasoning: For the most flavor, use homemade taco seasoning. Or, 1 store-bought packet would work.
- Chicken Broth: I used chicken broth to keep things simple, but chicken stock works just as well and adds a bit more richness. You can also use low-sodium chicken broth or stock if you want more control over the salt. In a pinch, even vegetable broth will do the trick.
- Chicken: I used boneless, skinless chicken breasts for this recipe because they cook evenly and shred easily. You can also use chicken thighs if you prefer. Just make sure the chicken is fully cooked to an internal temperature of 165°F before shredding and stirring it back into the soup.
Why You’ll Love This Slow Cooker Chicken Taco Soup
This slow cooker chicken taco soup is super easy to make and full of bold, tasty flavors everyone will enjoy. Just throw in a few simple ingredients, let the slow cooker do its magic, and come back to a warm, comforting meal. It’s packed with protein and vegetables, making it a great weeknight dinner or meal prep option. Plus, it’s easy to customize with your favorite toppings. If you want a no-fuss, delicious dinner that feels homemade, this chicken taco soup is a winner every time.
Best Toppings for Slow Cooker Chicken Taco Soup
Toppings are what take this hearty chicken taco soup from tasty to next-level delicious. Here are some of my favorite ways to customize each bowl:
- Sour cream or Greek yogurt
- Shredded cheese (I think cheddar, Monterey Jack, or a Mexican blend melts perfectly.)
- Fresh cilantro
- Diced avocado or homemade guacamole (I also have an easy guacamole you could try.)
- Green onions or sliced jalapeños
- Homemade tortilla chips or fried wonton strips
- Lime wedges for a squeeze of lime juice
- Hot sauce (try my jalapeño hot sauce!) or salsa
Feel free to mix and match these toppings to make your perfect bowl every time!
Can I Make Chicken Taco Soup on the Stove?
Absolutely! To make this soup on the stove, combine all the ingredients (except the chicken) in a large pot over medium heat. Bring it to a simmer. Add the chicken breasts, cover the pot, and let them cook gently for about 25–30 minutes, or until the chicken is cooked through to an internal temperature of 165°F. Remove the chicken, shred it with two forks, then stir it back into the soup. Simmer for a few more minutes to let the flavors develop, then serve with your favorite toppings.
How To Store Slow Cooker Chicken Taco Soup
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze Chicken Taco Soup?
Yes! Slow cooker chicken taco soup freezes really well, making it perfect for meal prep or busy weeknights. To freeze, first, let the soup cool completely. Then, transfer it to a freezer-safe container or heavy-duty freezer bag. Label with the date and freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then warm it gently on the stove or in the microwave. If the soup thickens during freezing, simply add a splash of broth or water to reach your desired consistency. (Pro tip: Skip adding crunchy toppings like tortilla chips or avocado before freezing; they are best added fresh when serving.)
Slow Cooker Chicken Taco Soup
Ingredients
- 1 cup (259 g) mild salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) petite diced tomatoes, undrained
- 3 tablespoons taco seasoning
- 2 cups (16 ounces) chicken broth
- 1 pound boneless, skinless chicken breasts
Optional Toppings
- cilantro
- sour cream
- shredded cheese
- avocado
- green onion
- tortilla chips
Instructions
- In the bowl of a slow cooker, stir together the salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth.
- Nestle the chicken breasts into the mixture, making sure they are fully covered.
- Cover and cook on low for 3 hours or on high for 1 ½ hours.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Serve warm with your favorite toppings.
Did you make this recipe?
You can tag me at @iamhomesteader.
Have it cooking now in my crackpot. Can’t wait to taste it
I’m going to make it
I cook for a large group at my church and have to multiply the recipes that I make, so could you tell me how many servings this makes approximately? Thank you, this sounds great and something I plan on making for them!
I have made this soup twice this week. Easy and delicious!
Everything looks so good!!