Crock Pot Chicken Taco Soup

This Crock Pot Chicken Taco Soup is a hearty and easy recipe, which includes black beans and boneless chicken breasts. It’s a no-fuss take on the classic, ready in about 6 hours and 10 minutes.

Crock Pot Chicken Taco Soup Ingredients

• 1 cup mild salsa
• 15 ounce can black beans, rinsed and drained
• 15 ounce can pinto beans, rinsed and drained
• 15 ounce can corn, drained
• 14.5 ounce can petite diced tomatoes
• 3 tablespoons homemade taco seasoning, or store-bought
• 2 cups low sodium chicken broth
• 1 pound boneless skinless chicken breasts
• Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

How To Make Crock Pot Chicken Taco Soup

1. Add ingredients to slow cooker: Place salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in the slow cooker. Stir to combine.
2. Add the chicken: Nestle the chicken breasts into the mixture so they are fully covered by the liquid and other ingredients.
3. Slow cook: Cover and cook on low for 6 hours until the chicken is fully cooked and tender.
4. Shred the chicken: Remove chicken from the slow cooker, shred or cut into bite-size pieces, then stir it back into the soup.
5. Serve with toppings: Ladle soup into bowls and serve with your choice of toppings like avocado, sour cream, or tortilla chips.

Recipe Tips

• Can I use frozen chicken breasts?
  Yes, but make sure they are separated and adjust cooking time to ensure they cook through fully.
• How to make it spicier:
  Use medium or hot salsa, or add diced green chilies or jalapeños.
• What’s the best taco seasoning to use?
  Homemade taco seasoning lets you control the salt and spice, but store-bought works fine too.
• How to thicken the soup:
  Mash some of the beans with a spoon or potato masher after cooking for a thicker consistency.
• Can I cook it on high?
  Yes, cook on high for about 3–4 hours if you’re short on time.

What To Serve With Chicken Taco Soup

This soup is filling but goes great with a few sides or extras:

• Warm flour or corn tortillas
• Mexican rice or cilantro lime rice
• Fresh guacamole or avocado slices
• Quesadillas or cheesy nachos
• Crisp green salad with lime vinaigrette

How To Store Chicken Taco Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.

Freeze: Cool the soup completely and freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

Chicken Taco Soup Nutrition Facts

• Calories: 326kcal
• Carbohydrates: 47g
• Protein: 29g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 48mg
• Sodium: 1071mg
• Potassium: 1240mg
• Fiber: 12g
• Sugar: 9g
• Calcium: 103mg
• Iron: 4.3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use rotisserie chicken instead?
Yes, just add the shredded rotisserie chicken in the last 30 minutes of cooking to warm it through.

Is this recipe gluten-free?
Yes, if your taco seasoning and salsa are gluten-free, the entire soup should be as well.

Can I add rice to this soup?
Sure! Stir in cooked rice at the end or serve it over rice for a heartier meal.

How do I make it vegetarian?
Omit the chicken and add extra beans or vegetables like zucchini or bell pepper.

Why is my soup watery?
This recipe makes a brothy soup—mash some beans or add tomato paste if you want it thicker.

Try More Recipes:

• Crock Pot Chicken Tortilla Soup
• Crock Pot Chicken Tinga
• Crock Pot Chicken Thai Peanut