Crock Pot Chicken Taco Soup
This Crock Pot Chicken Taco Soup is so delicious that it just might replace my favorite cold-weather dish — chili. In fact, having the word soup in this recipe title is a bit misleading. It is so thick and delicious that you might mistake it for a chicken chili or a stew.
Crock Pot Chicken Taco Soup
This page may contain affiliate links, which means I may be compensated if you click a link. However, there is no cost to you. Also, as an Amazon Associate, I earn from qualifying purchases. For more info, please see my Privacy and Disclosure page.
Like so many of my other slow cooker recipes, this one fits the “dump and go” model. Seriously. You just put all the ingredients in the crock, set the cooking time and move on with your day.
I’ve seen other slow cooker taco soup recipes that have you sauteeing some of the ingredients in a saucepan first. Why? That defeats the purpose of these easy CrockPot recipes. Either way, I think you’re going to love this thick soup that you can eat on its own on a cold day or serve over rice or with tortilla chips.
This recipe calls for Mexican corn. In the supermarket or on Amazon, you’ll find canned corn labeled Mexicorn. You could easily make your own by mixing regular canned corn with extra Ro-tel tomatoes that’s in this recipe. Or if you make Mexican-seasoned corn on the cob in the air fryer, make extra and then take the kernels from that recipes to use in this one.
While you have the slow cooker out, if you have beans leftover or you have leftover ham, then throw them together and make this delicious Crock Pot ham and bean soup.
Ingredients Overview
Step-by-Step Instructions
Add all your ingredients to the slow cooker.
Give it a stir. Cover and cook on low 6 hours or high 4 hours.
Remove chicken and shred. Then, add it back to the slow cooker. Or use a fork and shred while it is still in the crock. It’s up to you. Top with cheese and scallions if desired.
Notes
For a shortcut on your ingredients, you can try this new Chili Magic Slow-Simmered White Chili Starter from the Bush’s brand as your base.
As mentioned earlier, this soup is thicker like a stew. You can eat it from a bowl or serve it over rice. Or, make it part of an appetizer and use tortilla chips for scooping.
If you want a soupier soup, if you will, you can add a can of chicken broth to the recipe.
This is great to top with your favorite taco or chili toppings. For a milder bite, you can mix in sour cream or plain Greek yogurt.
Crock Pot Chicken Recipes
We love making chicken recipes in the Crock Pot. If you feel the same, here are some of our favorites you might want to check out as well.
Copycat Slow Cooker Panda Express General Tso Chicken
Fried Chicken in the Crock Pot
Crock Pot Copycat Olive Garden Chicken Alfredo with Tortellini
Crock Pot Chicken Taco Soup
Equipment
Ingredients
- 4 chicken breasts, boneless or skinless
- 1 ounce taco seasoning
- 1 small onion
- 8 ounces tomato sauce
- 15 ounces black beans
- 15 ounces chili beans
- 15 ounces corn, canned Mexicorn
- 20 ounces tomatoes with green chiles
Instructions
- Add all your ingredients to the slow cooker. Stir.
- Cover and cook on low 6 hours or high 4 hours.
- When done, remove chicken and shred. Then, add it back to the slow cooker. Or use a fork and shred while it is still in the crock.
- Top with cheese and scallions if desired. Serve with your favorite taco or chili toppings.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.