This Crockpot Chicken Taco Soup is super easy to make and packed with flavor! Just toss chicken, beans, corn, and taco seasoning into your slow cooker, and let it work its magic.
It’s perfect for busy days when you want something warm and tasty without the hassle. I love to top mine with cheese and avocado—yum! Cheers to one-pot meals! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great as they cook evenly. If you prefer dark meat, thighs work well too. For a meatless option, try using quinoa or adding more beans.
Beans: Black beans add protein and richness. Kidney beans or pinto beans could also be used if you have them on hand. Make sure to drain and rinse to reduce sodium!
Corn: Sweet corn enhances the soup’s flavor. If fresh corn is in season, feel free to use that instead! You can skip it if you’re not a corn fan.
Diced Tomatoes: Regular diced tomatoes are perfect. The green chilies add a bit of spice, but if you prefer a milder soup, just stick with plain tomatoes. Fire-roasted diced tomatoes can also add a smoky flavor if you’re interested.
How Do I Get the Chicken to Turn Out Tender?
The secret to tender chicken lies in cooking it slowly. The slow cooker helps break down the fibers in the meat, making it easy to shred. Here are a few tips:
- Keep the chicken submerged in liquid for even cooking.
- Avoid opening the lid while it cooks to maintain the heat.
- Shredding the chicken after cooking mixes it with all those tasty flavors!
This method ensures your chicken is juicy and easy to pull apart—perfect for a comforting soup!
How to Make Crockpot Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chilies (optional)
- 1 small onion, finely chopped (optional)
- 1 packet (about 1 oz) taco seasoning mix
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For Serving/Garnishes:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro, chopped
- Optional: sliced avocado, chopped green onions, tortilla chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then you’ll set it to cook in your crockpot for 6-8 hours on low or 3-4 hours on high. After cooking, you’ll just need a few extra minutes to shred the chicken and serve it up. It’s a simple, hassle-free dish that’s sure to satisfy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts in the bottom of your crockpot. This will be the base of your soup, so ensure they are spread out evenly.
2. Add the Vegetables and Beans:
Next, add the black beans, corn, and diced tomatoes—juice included. If you’re using it, throw in the can of diced tomatoes with green chilies and the finely chopped onion on top of the chicken.
3. Season the Soup:
Now sprinkle in the taco seasoning, ground cumin, and chili powder. These spices will really enhance the flavor of your soup! Feel free to add a pinch of salt and pepper at this point, too.
4. Pour in the Broth:
Next, pour in 4 cups of chicken broth over the other ingredients. You want everything to be well-covered with liquid, so adjust the amount if necessary.
5. Mix Ingredients Gently:
With a spoon, stir gently to combine all of the ingredients without disrupting the chicken too much. You want everything mixed together but still keeping the chicken mostly whole.
6. Set and Forget:
Cover your crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and tender enough to shred easily.
7. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot and shred them using two forks. This should be easy if the chicken is cooked properly!
8. Mix Everything Together:
Return the shredded chicken back to the crockpot and stir it into the soup. Give it a taste and adjust with more salt and pepper if needed.
9. Serve and Enjoy:
Ladle the soup into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. You can also add optional garnishes like sliced avocado, green onions, and tortilla chips for an extra crunch!
Enjoy your comforting and flavorful Crockpot Chicken Taco Soup! It’s perfect for family dinners or just a cozy night in. 😊
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by an hour or so on low to ensure it’s fully cooked through. Avoid cooking on high with frozen chicken as it can cook unevenly.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, substitute the chicken with extra beans or lentils and use vegetable broth instead of chicken broth. You can also add more veggies like bell peppers or zucchini for added nutrition.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. You can also freeze it for up to 3 months—just let it cool completely before transferring to a freezer-safe container.
What to Serve with Crockpot Chicken Taco Soup?
This soup is delicious on its own, but you can serve it with tortilla chips, over rice, or alongside a fresh salad. For added flavor, consider topping with avocado and freshly squeezed lime juice!
