Chicken Taco Soup Recipe

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4.98 from 42 votes

Chicken Taco Soup Recipe

Our favorite chicken taco soup is a dump-and-go slow cooker favorite, it's perfectly spiced and easily doubled!

Prep Time15

Cook Time4

Total Time4 15

Course: Soup

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Equipment

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.

Video

Notes

Recipe 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.

Stove top. Add soup ingredients to a stock pot. Simmer for 30 minutes until all ingredients are hot and well blended.

Make a freezer meal. 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. See How to Freeze Soup for tips.

Store cooled leftovers in an airtight container, or individual-sized containers. Store in the refrigerator for 3-4 days or freeze for 2-3 months.

For more substitutions and tips, check out the full recipe post

Nutrition