I love making this chicken, taco, soup as simple comfort food using my slow cooker, my favorite kitchen tool. This recipe is a hit with my hubby and kids, perfect for fall, winter, and any cozy season. It tastes wonderful, making dinner easy and one of those recipes you keep on repeat during winter time.
It’s very adaptable to your personal taste. After a few tries, each version got good, and I skipped chopping for a dump-and-go method. With 8 ingredients that are ready-to-go, prep takes minutes, even less than 10 minutes. Just pour into the crock pot, set, and forget—the easiest, most easy, and fast way to make a healthy meal that saves time.
Slow Cooker Chicken Taco Soup–The Short Answer
I tried a creamy version but skipped extra cream for a simpler style. Now I use Greek yogurt on top for creaminess. Salsa adds flavor, spice, onion, and jalapeno—making this Tex Mex dish hit the spot, whether chili or creamy chicken taco soup, best in a crockpot year round without heating the kitchen.
Why This Easy Soup Fits
- In my kitchen, this weeknight meal is a go-to as Everything simmers together in a slow cooker into a loaded soup
- It’s easy for Home cooks who love quick prep with beans, corn, and tomatoes
- Flexible ingredients allow swapping, showing its versatility as an option in a busy day and simple for all
Ingredients
- I start with 2, 10, ounce cans of diced tomatoes with green chiles, kept undrained for extra flavor.
- Then I add 16 chili beans, 15 black beans and pinto beans (well rinsed), plus whole kernel corn that is drained.
- For depth, I pour in 12 fluid can or bottle of beer and mix in 8 tomato sauce.
- I include onion (chopped) and another layer of onion, along with 1.25 package taco seasoning (homemade or store-bought).
- The base comes together with 3 skinless, boneless chicken breasts (about a pound) and low sodium broth measured in cups.
- For extra flavor, I stir in 1 cup mild salsa and 14.5 petite diced tomatoes.
- I season using tbsp chili powder, tsp garlic, ground cumin, smoked paprika, plus salt and pepper to taste.
- Sometimes I add Ro-tel, red bell pepper, or make it creamy with oz softened cream cheese from a container.
- For serving, I use toppings like shredded or grated Cheddar cheese, sour cream, plain Greek yogurt, cilantro, and avocado.
- I finish with crushed tortilla chips, adjusting with tablespoons or extra cups, keeping it flexible with a bit of etc style.
Instructions
Prep and Combine
- Gather all ingredients and lightly spray the inside of the crockpot with non stick
- Add diced tomatoes, chili, beans, black, pinto, corn, tomato sauce, onion, a splash of beer, plus salsa and broth
- Mix in taco seasoning and other seasonings, then stir and combine everything together until the liquid feels nicely blended
Cook and Shred
- Lay the chicken breasts, gently pressing until covered
- Cover and cook in the slow cooker on low for 5–6 hours, or high for 3–4; I often let it go to 8 hours for richer flavor
- Transfer the cooked chicken to a chopping board, let it cool until easily handled, then shred with forks or cut into bite size pieces
Finish and Serve
- Add it back to the soup, continue cooking for 2 more hours
- Stir in cream cheese in smaller chunks so it can melt over 30 minutes until fully incorporated
- Serve in bowls or a bowl, topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, adding extra toppings to top your favorites as desired
Notes
- I’ve made this delicious soup from several variators, and I love how every addition or substitution works with it; I’ve ever used salt and even lavender, and it always turns out great.
- I place all ingredients in a heavy duty zip top plastic bag, freeze flat in the freezer for 3 months, then thaw in a bowl of water or the refrigerator for 24 hours.
- Next, transfer the contents to the slow cooker, add the broth, and cook according to the directions written above.
- This taco soup is medium spicy, but you can add 1 tablespoon less seasoning for a mild version or more if needed.
- Let it cook on low for 6 hours; it can go longer than that if needed, but I wouldn’t go past 8 hours.
- If ready, just place everything in the bag and either thaw or start cooking—this method works for me every time.
Nutrition
From my experience, this Nutrition information estimate makes the soup easier to trust and enjoy:
- Each Serving of the recipe (1/6) has Calories 326kcal with Carbohydrates 47g and Protein 29g
- It stays light with Fat 4g including Saturated 1g, and has Cholesterol 48mg and Sodium 1071mg
- You also get Potassium 1240mg, Fiber 12g, and Sugar 9g
- Plus key Vitamin A 680IU and C 14.9mg, along with Calcium 103mg and Iron 4.3mg
I often rely on this balance when I want something hearty but still mindful.
