If you’re craving a comforting, flavorful meal that practically makes itself, then you’ll want to try this Easy Slow Cooker Chicken Taco Soup Recipe. Trust me, there’s something so satisfying about tossing a few pantry staples into your slow cooker in the morning and coming home to a warm, cozy bowl of soup that tastes like it simmered for hours (because it did!). This recipe has become a go-to in my house for busy weeknights and casual get-togethers, and I have a feeling you’re going to love it just as much as we do.
Why You’ll Love This Recipe
- Effortless Prep: Just dump everything in the slow cooker, press start, and forget it until dinner.
- Rich, Layered Flavors: The homemade taco seasoning blends perfectly with fresh salsa and beans for a vibrant taste.
- Family Favorite: My whole crew goes crazy for this, making leftovers disappear fast.
- Flexible and Customizable: Feel free to add your favorite toppings or swap beans to suit your pantry.
Ingredients You’ll Need
The beauty of this Easy Slow Cooker Chicken Taco Soup Recipe is how simple yet flavorful the ingredient list is. Each component brings its own character—beans for hearty texture, salsa for brightness, and the homemade taco seasoning tying it all together. When you shop, look for a mild salsa if you prefer gentle heat, or spice it up with a hotter version if you’re feeling bold.
- Mild salsa: I like to use fresh-tasting salsa with chunks of tomato and mild seasoning—it makes the soup taste fresh and vibrant.
- Black beans: Adds a creamy texture and earthy flavor—rinsing them cuts the excess sodium and keeps the broth bright.
- Pinto beans: These bring a slightly sweet note and balance out the black beans perfectly.
- Corn: I prefer using canned corn for convenience but fresh or frozen works too—just be sure to drain well.
- Petite diced tomatoes: The small dice melts into the soup so nicely and adds a subtle tang.
- Taco seasoning: Homemade is my favorite because you can control the salt and spice level, but a good store-bought mix works fine too.
- Low sodium chicken broth: Keeps the soup flavorful without being salty—plus, it’s the perfect base to bring all the ingredients together.
- Boneless skinless chicken breasts: They cook beautifully in the slow cooker without drying out and shred effortlessly to infuse the soup with rich flavor.
- Optional toppings: Cilantro, Greek yogurt, cheese, avocado, green onions, and tortilla chips are my go-tos—they add texture, creaminess, and freshness.
Variations
This Easy Slow Cooker Chicken Taco Soup Recipe is such a flexible base, and I love personalizing it depending on what’s in season or what my family is craving that week. Feel free to experiment — that’s part of the kitchen fun!
- Spicy Kick: I sometimes swap the mild salsa for a medium or hot one and add an extra pinch of chili powder—my family loves a little heat!
- Vegetarian Version: Replace chicken broth with vegetable broth and add extra beans or diced sweet potatoes for a hearty vibe.
- Different Proteins: Occasionally, I try shredded rotisserie chicken instead of cooking chicken breasts in the soup, which speeds things up without sacrificing flavor.
- Bean Swap: Use kidney beans or cannellini if that’s what you have on hand—the soup is so forgiving!
How to Make Easy Slow Cooker Chicken Taco Soup Recipe
Step 1: Combine and Set Up
Start by gathering your ingredients and placing the salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth right into your slow cooker. Give everything a gentle stir so the flavors mingle a bit. Then nestle your chicken breasts in so they’re mostly submerged—in my experience, making sure they’re covered helps them cook evenly and stay nice and tender.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it on low for about 6 hours. The slow simmer lets all those flavors deepen and gives the chicken time to become fall-apart tender. When the timer goes off, fish out the chicken breasts and shred or chop them into bite-size pieces using two forks—that’s always my favorite part because that tender chicken adds so much heartiness to the soup.
Step 3: Final Stir and Serve
Stir the shredded chicken back into the slow cooker, mix well so everything is combined, and your taco soup is ready to serve. Don’t forget the toppings — they turn this simple soup into something special and satisfying.
Pro Tips for Making Easy Slow Cooker Chicken Taco Soup Recipe
- Use Low and Slow: Slow cooking on low heat gives the best texture for tender chicken and fully developed flavors.
- Don’t Skip Rinsing Beans: Rinsing canned beans helps reduce sodium and keeps the soup from tasting too salty or canned.
- Customize Your Heat: Adjust the salsa and seasoning to match your family’s spice preference — even serving the soup with hot sauce on the side is a great option.
- Avoid Dry Chicken: Make sure the chicken is mostly covered in liquid; this keeps it juicy and shred-ready without getting stringy or dry.
How to Serve Easy Slow Cooker Chicken Taco Soup Recipe
Garnishes
For toppings, I always keep it classic: a little fresh cilantro for brightness, a dollop of plain Greek yogurt (a healthier sour cream swap), shredded cheese, diced avocado for creaminess, and chopped green onions for a mild crunch. And oh yes, crushed tortilla chips right on top add that perfect salty crunch—totally worth it!
Side Dishes
I like pairing this taco soup with warm cornbread or crispy tortilla chips on the side to scoop up every delicious drop. A crisp green salad or a simple avocado and tomato salad adds a fresh balance, making this meal feel complete without extra fuss.
Creative Ways to Present
For a fun twist at parties or family dinners, I’ve served this soup inside mini bread bowls or even bright orange bell peppers hollowed out as edible cups—it’s always a conversation starter and looks gorgeous on the table!
Make Ahead and Storage
Storing Leftovers
After a big batch of this taco soup, I like to store leftovers in airtight containers in the fridge for up to 4 days. It’s the perfect quick lunch or dinner the next day—just reheat in a saucepan or microwave until warm.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and then reheat gently on the stove.
Reheating
Slowly reheating over low heat on the stove helps keep the chicken tender and preserves that fresh flavor. Stir occasionally and add a splash of broth or water if it’s too thick after chilling.
FAQs
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Can I use chicken thighs instead of breasts for this soup?
Absolutely! Chicken thighs are more forgiving and stay moist, plus they add rich flavor. Just adjust the cooking time slightly if needed, but 6 hours on low usually works perfectly for both.
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What if I don’t have homemade taco seasoning?
No worries! A good quality store-bought taco seasoning packet works just fine. If you want, you can tweak the seasoning by adding extra cumin or chili powder to make it your own.
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Can I make this soup in an Instant Pot instead?
Yes! Use the sauté function to quickly combine ingredients, then pressure cook on high for about 15 minutes, followed by a natural release. It’s a great option when you’re short on time.
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Is this soup gluten-free?
Yes, as long as your taco seasoning and broth are gluten-free, this recipe is naturally gluten-free and safe for those avoiding gluten.
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How spicy is this Easy Slow Cooker Chicken Taco Soup Recipe?
It’s typically mild when using mild salsa and homemade taco seasoning, but you can easily adjust the spice level based on your salsa choice or by adding jalapeños or hot sauce.
Final Thoughts
This Easy Slow Cooker Chicken Taco Soup Recipe has truly become a staple in my kitchen because it’s so darn simple and flexible, yet endlessly comforting and flavorful. I love recommending it to friends who want a fuss-free dinner that still feels homemade and special. Once you try it, I’m confident you’ll feel the same way—plus, it’s a great way to cozy up on any night, no matter the season. Give it a go and watch it become one of your favorite slow cooker meals too!
Print
Easy Slow Cooker Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Low Sodium
Description
This Easy Slow Cooker Chicken Taco Soup is a hearty, flavorful, and comforting meal perfect for busy weeknights. Packed with protein-rich chicken, beans, corn, and a zesty blend of salsa and homemade taco seasoning, it slow cooks to tender perfection, creating a rich and satisfying soup. Top it off with your favorite garnishes like avocado, cheese, or sour cream for a deliciously customizable dish everyone will love.
Ingredients
Soup Ingredients
- 1 cup mild salsa
- 15 ounce can black beans, rinsed and drained
- 15 ounce can pinto beans, rinsed and drained
- 15 ounce can corn, drained
- 14.5 ounce can petite diced tomatoes
- 3 tablespoons homemade taco seasoning or store-bought
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
Optional Toppings
- Chopped cilantro
- Plain Greek yogurt or sour cream
- Grated cheese
- Avocado slices
- Chopped green onion
- Tortilla chips
Instructions
- Combine Ingredients: Place the salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth in the slow cooker. Stir all ingredients together until well combined. Nestle the boneless skinless chicken breasts into the mixture, ensuring they are completely covered by the liquid and other ingredients.
- Cook the Soup: Cover the slow cooker with its lid and cook on low heat for 6 hours. This allows the chicken to become tender and infuses the soup with all the combined flavors.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred or cut them into bite-sized pieces using two forks or a knife. Return the shredded chicken to the slow cooker and stir thoroughly to incorporate it back into the soup.
- Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes such as chopped cilantro, a dollop of plain Greek yogurt or sour cream, grated cheese, avocado slices, chopped green onions, and crunchy tortilla chips for extra texture and flavor.
Notes
- For a spicier kick, use medium or hot salsa instead of mild.
- Feel free to substitute chicken thighs for a juicier texture.
- To make homemade taco seasoning, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- This soup can be doubled and frozen for up to 3 months.
- Leftovers reheat well on the stovetop or microwave.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg
