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Chicken Taco Soup Crock Pot Recipe

A cozy, protein-packed slow cooker meal that’s bursting with Tex-Mex flavor! This Chicken Taco Soup Crock Pot Recipe is easy to make, healthy, and comforting — the perfect weeknight dinner that practically cooks itself.
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Prep Time 10 minutes
Cook Time 6 hours
15 minutes
Total Time 6 hours 25 minutes
Servings: 4 People
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Amount Unit Name Notes
  • 1.5 pounds Boneless skinless chicken breasts —
  • 1 can 15 oz Black beans Drained and rinsed
  • 1 can 15 oz Pinto beans or kidney beans —
  • 1 can 15 oz Corn kernels Drained
  • 1 can 15 oz Diced tomatoes with green chilies Like Rotel
  • 1 small Onion Finely chopped
  • 2 cups Low-sodium chicken broth —
  • 1 packet Taco seasoning or 2 tbsp homemade blend
  • 1 tsp Cumin —
  • 1 tsp Smoked paprika —
  • — — Salt and pepper To taste
Optional toppings:
  • Amount Unit Name Notes
  • — — Shredded cheese —
  • — — Avocado slices —
  • — — Fresh cilantro Chopped
  • — — Lime wedges —
  • — — Greek yogurt or sour cream —
  • — — Crushed tortilla chips —

Equipment

  • 1 Crock Pot (Slow Cooker) 6-quart size recommended
  • 2 Forks For shredding chicken
  • 1 Ladle For serving
  • 1 Knife For chopping onion
  • 1 Cutting board

Method
 

  1. Add everything to the Crock Pot: Place chicken breasts, beans, corn, tomatoes, onion, spices, and broth into your slow cooker. Stir lightly.
  2. Set and cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender.
  3. Shred the chicken: Remove the chicken, shred with two forks, and return it to the soup.
  4. Simmer and blend flavors: Let it cook another 15 minutes so the shredded chicken soaks up the spices.
  5. Serve and enjoy: Ladle into bowls and top with cheese, avocado, lime, and tortilla chips.

Notes

  • For a thicker soup, stir in one can of refried beans before serving.
  • Want it creamy? Add 4 oz cream cheese or a splash of heavy cream near the end.
  • Storage: Keeps in fridge for 4 days or freezer for up to 3 months.
  • Great with Mini Muffin Tin Chicken Pot Pies or Instant Pot White Chicken Chili as a side or variation.
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