Can we talk about how EASY this chicken taco soup is to make?!
It’s more of a “dump and go” soup made almost entirely from canned ingredients. There are literally three steps and the slow cooker does ALL of the work! Easy, right?! For more Mexican soups made in the crock pot check out Green Chili Chicken Soup and Crock Pot Taco Soup.
This soup is also great for feeding a crowd – it makes a lot, but can easily be doubled. We love that each person can flavor it to their preferences. Ladle a bowl full and top it with your favorite taco toppings – just like a Chicken Taco!!
Why we think you’ll love it:
- Pantry ingredients. This easy soup uses almost exclusively canned ingredients – simple!
- No fuss. There are literally 3 steps and the slow cooker does ALL of the work!
- Makes a big batch. This feeds a crowd (serves 8), but can easily be doubled to feed even more!
Chicken Taco Soup Ingredients
- 1 teaspoon onion powder
- 1 (15.5-ounce) can chili beans – We used Hormel Chili with Beans, but other brands like Bush’s Chili Beans can be used.
- 1 (15-ounce) can black beans – drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained – or use fresh off the cob, or frozen corn kernels
- 1 (8-ounce) can tomato sauce
- ½ cup chicken broth – or chicken stock
- 2 (10-ounce) cans diced tomatoes with green chilies – We use RO-TEL.
- 1 (1-ounce) package taco seasoning – or 2-3 tablespoons of homemade Taco Seasoning Recipe
- 2 cups shredded chicken – shredded rotisserie chicken, canned chicken, or Shredded Chicken in the slow cooker.
- ½ teaspoon cumin
- ½ teaspoon chili powder – For added spice include jalapenos, hot sauce, or red chili flakes.
- 8 ounces cheddar cheese, shredded
- optional topping – a dollop of sour cream, cheddar cheese, tortilla strips, sliced avocado, lime wedges
Use Raw Chicken
You can place 2 uncooked chicken breasts into the soup and cook on LOW for 5 hours. Remove the chicken, shred it, stir back into the crock pot, and cook for another hour.
How to Make Chicken Taco Soup
- COMBINE. Mix onion powder, chili beans, black beans, whole kernel corn, tomato sauce, chicken broth, diced tomatoes with green chilies, taco seasoning, shredded chicken, cumin, chili powder, shredded cheddar cheese in a slow cooker on low heat.
- COOK. Turn the slow cooker to LOW and cook for 3-4 hours or HIGH for 1-2 hours.
- SERVE. Serve warm with toppings. Additional toppings may include cheddar cheese, sour cream, and cilantro, crushed tortilla chips.
Kristyn’s Recipe Tips
- Use rotisserie chicken for quick prep, or cook raw chicken breasts right in the slow cooker.
- Customize spice level by adding jalapeños, hot sauce, or red chili flakes.
- Make a big batch and freeze portions for easy weeknight dinners later.
- For a stovetop shortcut, simmer everything in a pot for 30 minutes instead of using the slow cooker.
Chicken Taco Soup Recipe
Equipment
Video
Ingredients
- 1 teaspoon onion powder
- 1 (15.5-ounce) can chili beans
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 1 (8-ounce) can tomato sauce
- ½ cups chicken broth
- 2 (10-ounce) cans diced tomatoes with green chilies
- 1 (1-ounce) package taco seasoning
- 2 cups shredded chicken
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 8 ounces cheddar cheese, shredded
- sour cream, optional
Instructions
- Mix onion powder, chili beans, black beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning, cumin, chili powder, and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).
- Serve warm. Additional toppings may include cheddar cheese, sour cream, cilantro, and crushed tortilla chips.
Notes
- Use rotisserie chicken for quick prep, or cook raw chicken breasts right in the slow cooker.
- Customize spice level by adding jalapeños, hot sauce, or red chili flakes.
- Make a big batch and freeze portions for easy weeknight dinners later.
- For a stovetop shortcut, simmer everything in a pot for 30 minutes instead of using the slow cooker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from allrecipes.com
Recipe FAQ
Add brown sugar or honey, cheese, milk, or sour cream. Serving with a side of Homemade Spanish Rice, Flour Tortilla Recipe, or Buttermilk Cornbread can help reduce the spiciness.
Mix all ingredients, except for the cheese and sour cream, and pour the uncooked soup into a freezer-safe container and freeze for 3-4 months. Thaw before heating the slow cooker. See How to Freeze Soup for tips.
Place cooled leftovers in an airtight container or individual-sized containers. Store in the refrigerator for 3-4 days or freeze for 2-3 months.
Complete The Meal
Side Dishes
Bread Bowl Recipe
2 hrs 5 mins
Jalapeño Cornbread
30 mins
Homemade Tortilla Chips
30 mins
Flour Tortilla Recipe
45 mins
More Mexican Soups
Albondigas Soup
55 mins
Sopa de Fideo
20 mins
Caldo de Pollo
1 hr 10 mins
Green Chili Chicken Soup
3 hrs 35 mins
Dessert
How to Make Flan
9 hrs 10 mins
Sopapilla
40 mins
Chocolate Tres Leches Cake
4 hrs 45 mins
Churro Cheesecake Bars
35 mins
Collections
This recipe was originally published August 2018.
Do you drain and rinse the beans?
Yes!
Great soup. Excellent flavor and quick on short notice.
Could the chicken be cooked in the crockpot with everything else?
Yes it can. I’d say cook on low for 6 hours if using uncooked chicken. Then pull it out to shred before serving.