There’s something magical about coming home to a bowl of taco soup simmering away in the slow cooker, right? This slow cooker chicken taco soup is one of those one-pot wonders that’ll make you feel like you’ve spent hours in the kitchen.
But, the best part? It takes barely any effort at all, and your slow cooker does most of the heavy lifting.
Packed with seasoned chicken, corn, black beans, and all your favorite taco flavors, this soup is the perfect combination of spicy, hearty, and comforting.
Whether you’re serving it for dinner on a busy weeknight or meal prepping for the week, this dish is sure to become a favorite. Top it off with cheese, sour cream, and crispy tortilla chips, and you’ve got a meal that everyone will love.
Why You’ll Love This Slow Cooker Chicken Taco Soup
This soup has all the flavors you love from tacos but in a hearty, comforting soup form. Here’s why it’s going to be a hit:
- Hearty and Filling – The chicken, beans, and corn make this a satisfying meal that won’t leave you hungry.
- Tons of Flavor – A mix of taco seasoning, chili powder, and garlic brings bold, zesty flavors that pop with every bite.
- Hands-Off Cooking – Just toss everything into the slow cooker, and let it do the work for you.
- Customizable – Add your favorite taco toppings like cheese, cilantro, or avocado to make it even better.
It’s easy, flavor-packed, and perfect for the whole family—what more could you ask for?
Key Ingredients for Slow Cooker Chicken Taco Soup
This soup is made with simple ingredients that come together in a big way. Here’s what you’ll need:
- Boneless, Skinless Chicken Breasts or Thighs – Chicken breasts or thighs work best for slow cooking, as they stay juicy and tender.
- Black Beans – Adds hearty texture and makes the soup more filling.
- Corn – Gives the soup a touch of sweetness and crunch.
- Tomato Sauce and Diced Tomatoes – Forms the base of the soup with just the right amount of tanginess.
- Chicken Broth – Provides a rich, savory broth that carries all the flavors.
- Taco Seasoning – A mix of chili powder, cumin, and garlic powder brings all the classic taco flavors to the soup.
- Lime Juice – A splash of lime at the end brightens the soup and adds a fresh, zesty kick.
With these key ingredients, you’re just a few steps away from a deliciously comforting soup.
How to Make Slow Cooker Chicken Taco Soup
Making this soup is a breeze. Just toss everything into the slow cooker, and let it work its magic. Here’s how to do it:
- Prepare the Chicken – Season the boneless chicken breasts with a little salt and pepper. Place them in the slow cooker.
- Add the Soup Base – Add the black beans, corn, diced tomatoes, and tomato sauce to the slow cooker. Pour in the chicken broth and sprinkle in the taco seasoning. Give everything a good stir to combine.
- Slow Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the Chicken – Once the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir it in.
- Serve and Top – Ladle the soup into bowls and top with cheese, sour cream, cilantro, and crunchy tortilla chips.
The slow cooker does all the work, and you’re left with a delicious, filling soup that tastes just like tacos.
What to Serve with Slow Cooker Chicken Taco Soup
This chicken taco soup is amazing on its own, but if you want to make it a complete meal, try pairing it with some tasty sides:
| Side Dish | Why It Works |
|---|---|
| Tortilla Chips | Crunchy, salty chips are perfect for dipping in the soup. |
| Mexican Rice | Light, fluffy rice that soaks up the broth nicely. |
| Guacamole | Creamy and refreshing, balancing the spice of the soup. |
| Cilantro Lime Rice | A zesty rice that complements the taco flavors. |
| Fresh Salsa | Adds a fresh, tangy element to the rich soup. |
How to Store and Reheat Slow Cooker Chicken Taco Soup
This soup makes amazing leftovers and is perfect for meal prep. Here’s how to store and reheat it:
How to Store Leftovers
- Let the soup cool to room temperature before transferring it to an airtight container.
- Store in the fridge for up to 3 days.
How to Reheat
- Stovetop: Reheat the soup in a pot over low heat, adding a little more chicken broth if it thickens too much.
- Microwave: Reheat in 30-second intervals, stirring in between, until heated through.
- Slow Cooker: If you have leftovers, you can also reheat them in the slow cooker on low for about 1-2 hours.
Tips for the Best Slow Cooker Chicken Taco Soup
For the best possible chicken taco soup, keep these tips in mind:
- Use bone-in chicken for even more flavor, though boneless chicken works great too.
- Add extra heat by adding jalapeños or hot sauce to the soup if you like it spicy.
- Top with your favorite toppings like sour cream, guacamole, and shredded cheese to take it up a notch.
- Don’t skip the lime juice at the end! It adds a fresh zing that pulls everything together.
Frequently Asked Questions
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts or thighs. Just add an extra 30 minutes of cooking time if you’re cooking on high, or an hour if cooking on low.
2. Can I make this soup spicy?
Absolutely! Add more chili powder, a few jalapeños, or even a bit of cayenne pepper to spice things up.
3. Can I make this soup in advance?
Yes! This soup actually tastes even better the next day as the flavors have more time to develop. Store it in the fridge for up to 3 days.
4. Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
5. What can I serve this soup with besides tortilla chips?
You can serve this soup with cornbread, Mexican rice, or even a fresh avocado salad for a well-rounded meal.
This slow cooker chicken taco soup is a perfect example of how easy and delicious a slow-cooked meal can be. It’s flavorful, hearty, and packed with all the taco goodness you love. Enjoy it with your favorite toppings, and you’ll have a meal that’s sure to please everyone around the table.
Slow Cooker Chicken Taco Soup
Equipment
- Slow Cooker For slow cooking the soup
- Large Pot For sautéing vegetables
- Wooden Spoon For stirring
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 can crushed tomatoes 14.5 oz can
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Place the chicken breasts, tomatoes, black beans, corn, onion, garlic, and spices into the slow cooker. Add the chicken broth and stir well.
- Cover and cook on low for 7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir well.
- Serve the soup hot, topped with crispy tortilla strips, sour cream, avocado slices, and fresh cilantro. Optionally, add a squeeze of lime juice for extra freshness.
Notes
- For added flavor, garnish with **cheese**, **sliced jalapeños**, or **lime wedges**.
- This soup can be stored in the fridge for **up to 3 days** or frozen for **up to 3 months**.
- Make it vegetarian by swapping the chicken for **tofu** or **beans** and using vegetable broth.
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