Crockpot Taco Soup

This Crockpot Taco Soup Recipe includes all the most flavorful ingredients. Just dump all the ingredients in your slow cooker, and 4 hours later you’ll have a creamy and delicious taco soup!

As much as we love our original taco soup, and even our chicken taco soup, this one is a favorite when it comes to simplicity! For being such a delicious soup, it’s so simple to make when you just throw everything in the crockpot!

Slow cooker taco soup topped with sour cream, shredded cheese, and cilantro

simple slow cooker soup

We’ve had our original Taco Soup recipe for as long as I can remember, but this one is slightly different and is made in the slow cooker. SCORE!! The slow cooker makes meals soooo much simpler.

This Crockpot Taco Soup makes perfect sense! It’s packed full of delicious ingredients, most of which are canned I might add – talk about easy! And let me tell ya, each of these ingredients combined make for a really delicious meal.

It is super creamy, and I think you’ll agree that it is PERFECT for dinner on a cold day. Add some warm Mexican cornbread and you’ll make the kiddos happy too 🙂 Try for yourself!

shredded chicken for taco soup

making Taco Soup in a Slow Cooker:

I don’t know about you, but I LOVE recipes where I can just dump all the ingredients and go. This is definitely one of those recipes.

Just place shredded chicken in the crockpot and cover with ½ cup of water. Mix remaining ingredients (minus the optional toppings of course) in a large bowl and then add to the crockpot, completely covering the chicken. Cook on LOW for 4-6 hours.

Does the chicken need to be precooked? You can put raw chicken in the crock pot. However, you cannot put frozen raw chicken in there. If you choose to use raw chicken you’ll need to remove the chicken from the soup toward the end of the cook time, shred it, and return it to the soup.

Serve warm and top with your favorite toppings. Our favorite toppings are: sour cream, shredded cheese, cilantro and avocado!

If you don’t have the time, or you just can’t wait 4 hours (I can hardly ever wait that long, because it’s so good and I just want it right away!), you can also put everything in a pot on the stove and cook over medium heat for about 25 minutes.

In an Instant Pot

It’s so easy to make this soup in the Instant Pot and is a particularly great option if the chicken is still frozen. You’ll just throw it all in the pot, cover and press the soup button. The times will vary depending on if the chicken is precooked, raw or frozen. Refer to your instant pots user manual.

No matter the type of chicken it’ll be done in less than 30 minutes. You can’t beat that!

close of up crockpot taco soup in a white bowl

A perfect make-ahead meal

I don’t know about you, but I like to have premade meals and freezer meals on hand for busy nights. This soup is great for that.

To make it a freezer meal: Place the chicken in an airtight freezer safe ziploc and add all the remaining ingredients (except for the ½ c water) to a separate airtight freezer safe container. Label and freeze both bags for up to 3 months.

When you’re ready, thaw both the chicken and soup mix in the fridge overnight. Place chicken in the crock pot, cover with ½ c water and add the bag of remaining ingredients. Cook according to recipe directions. 

Leftovers: Place leftovers in an airtight container. Store in the fridge for 3-4 days or freeze for 2-3 months. If you’re short on time or have a small amount you can reheat in the microwave in 30 second increments, stirring in between, until warm. If you have the time or have a large amount can also reheat on the stovetop or in a crock pot stirring occasionally until warm.

Serve your taco soup with:

For more easy soups, try:

CrockPot Taco Soup Recipe

5 from 6 votes
Creamy & delicious Crockpot Taco Soup is SO easy to make! It's packed with flavor and takes just 5 minutes of prep time!
Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 204 kcal
Author Lil' Luna


  • 2 c chicken breasts cooked and shredded
  • 2 cans cream of chicken soup
  • 1 TB taco seasoning
  • 1 1/4 c chunky salsa
  • 1/2 c water
  • 15 oz can black beans rinsed
  • 1 can green chiles
  • 1/2 tsp salt
  • 1 tsp garlic pepper
  • 1 tsp cumin
  • 8 oz canned corn
  • cilantro optional
  • avocados optional


  • Place chicken in crock pot with ½ cup water poured over the top.
  • In a large bowl, mix together all of your remaining ingredients. Pour over top, completely covering chicken. Cook on LOW for 4 - 6 hrs.
  • Stir everything together and top with cheddar cheese and other toppings (optional). Enjoy!


This can also be done on the stove top (using shredded chicken) over medium heat, until warm (about 20 - 25 minutes).

Adapted from A Spark of Creativity.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    So I know you said it serves 8, but I feel like it might only serve 2 in my household. Thanks for the recipe!

  2. 5 stars
    this is one of my favorite soups! it has so much flavor & I love that the crock pot does all the work. that makes it even better! we love adding some crunchy fritos on top or we have made our own tortillas strips to fry & add on top. so good!!

  3. 5 stars
    Taco soup is probably my most favorite soup! Its So simple and I Always have the ingredients on hand. Sometimes I’ll cube the chicken instead of shredding it. Just like the diversity of this soup and everybody loves it!