This Crockpot Chicken Taco Soup is a warm hug in a bowl! It’s filled with tender chicken, beans, corn, and spicy taco flavors that will make your taste buds dance.
What I love most is how easy it is—just dump everything in the slow cooker and let it do its magic! Perfect for busy days or cozy nights with family! 🌮❤️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for shredding. If you prefer dark meat, use chicken thighs for a richer flavor. You can also substitute with leftover rotisserie chicken—just add it toward the end to heat through.
Beans: Black beans add protein and texture, but if you’re not a fan, kidney or pinto beans could work instead. Canned chickpeas also make a great alternative for a different spin.
Corn: Canned corn is convenient, but you can certainly use fresh or frozen corn if you have it on hand. Frozen corn should be added straight to the pot without thawing.
Diced Tomatoes: Using tomatoes with green chiles brings heat and flavor. If you want a milder soup, stick with plain diced tomatoes or use a low-sodium variety if you’re watching salt intake.
How Do I Ensure My Chicken is Perfectly Shredded?
Shredding chicken can be tricky if it’s not cooked properly. Here are key tips to achieve that juicy, tender chicken:
- Make sure to cook the chicken long enough. If it’s too tough, it’s likely not cooked through.
- Once the chicken is cooked, remove it from the crockpot. Let it cool for a few minutes, then use two forks to shred it. If the chicken pulls apart easily, you’ve done it right!
- Returning the shredded chicken to the soup adds even more flavor. Stir well to incorporate it back into the broth.
These tips will help you create a delicious, flavorful chicken taco soup that your whole family will enjoy!
How to Make Crockpot Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 lbs 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 with green chiles (e.g., Rotel)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 medium onion, diced
Spices:
- 1 packet taco seasoning (about 1 oz)
- 2 tsp chili powder
- 1 tsp cumin
Broth:
- 3 cups chicken broth
Optional Toppings:
- Shredded cheddar cheese
- Crushed tortilla chips
- Sour cream
- Chopped green onions
- Fresh cilantro
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and then cooks in the crockpot for 6-7 hours on low or 3-4 hours on high. Perfect for busy days when you want a tasty meal waiting for you when you get home!
Step-by-Step Instructions:
1. Prep the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will be the base for your flavorful soup!
2. Add the Veggies and Beans:
Next, layer in the black beans, corn, diced tomatoes with green chiles, plain diced tomatoes, tomato sauce, and diced onion. These ingredients will bring color and plenty of nutrients!
3. Season It Up:
Sprinkle the taco seasoning, chili powder, and cumin over the mixture. Don’t be shy—this is where the flavor comes from!
4. Pour in the Broth:
Now, pour in the chicken broth and stir everything gently to combine. This will help all the flavors mix into a wonderful soup.
5. Let It Cook:
Cover your crockpot and cook on low for 6-7 hours or on high for 3-4 hours. You’re looking for that chicken to be cooked through and tender!
6. Shred the Chicken:
When it’s done cooking, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily if it’s cooked right!
7. Return the Chicken to the Soup:
Mix the shredded chicken back into the crockpot. Stir everything well so the chicken is coated in all that delicious broth.
8. Taste & Adjust:
Give your soup a taste. If you like it spicier, you can add more chili powder or taco seasoning!
9. Serve & Enjoy:
Serve your cozy soup hot, and let everyone add their favorite toppings—like shredded cheese, crushed tortilla chips, a dollop of sour cream, green onions, and cilantro. It’s sure to be a hit!
This Crockpot Chicken Taco Soup is a perfect blend of flavors and textures, bringing a bit of taco love right to your dinner table!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If you’re using frozen chicken, just make sure to increase the cooking time. Cook on high for about 4-5 hours, or on low for 7-8 hours until the chicken is fully cooked and reaches an internal temperature of 165°F.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply omit the chicken and replace the chicken broth with vegetable broth. You can also add additional beans or vegetables like bell peppers and zucchini for extra substance.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
