Slow Cooker Chicken Taco Soup
This Slow Cooker Chicken Taco Soup is a flavorful, comforting dish that’s perfect for busy days. With tender shredded chicken, a mix of beans, corn, and diced tomatoes, it’s packed with hearty ingredients that simmer to create a deliciously savory broth.
The taco seasoning gives it just the right amount of kick, making it a perfect meal for taco lovers.
Easy to customize with your favorite toppings, this soup is a family-friendly, satisfying option for any occasion!
Why You’ll Love This Recipe:
People will love this Slow Cooker Chicken Taco Soup because it’s incredibly easy to make and full of bold flavors.
The combination of tender chicken, hearty beans, and sweet corn creates a filling meal, while the taco seasoning adds a delicious, zesty kick.
Plus, it’s customizable, so you can adjust the ingredients to your liking.
The slow cooker does all the work, making it a great option for busy days.
Whether you’re looking for comfort food or a crowd-pleasing dish, this soup is sure to satisfy everyone at the table!
Key Ingredients:
Boneless, skinless chicken breasts: The base of the soup, which shreds beautifully once cooked.
Garlic and onion: Adding savory depth to the flavor.
Canned diced tomatoes: A juicy, tangy component for richness.
Three types of beans: Pinto, black, and kidney beans provide hearty texture and protein.
Frozen corn: Sweetness and crunch for balance.
Taco seasoning: The star of the show, infusing the soup with bold, zesty flavors.
Cold water: To create the flavorful broth for the soup.
Slow Cooker Chicken Taco Soup
Ingredients:
2 boneless, skinless chicken breasts
Garlic (to taste)
Onion (to taste)
1 can diced tomatoes
1 can (3 beans mix) — pinto, black, and red kidney beans (drained and rinsed)
Approximately 1/4 cup taco seasoning
1.5 cups frozen corn
8 cups cold water
Salt (to taste; adjust as taco seasoning is salty)
Instructions:
Prepare the base: In a slow cooker, combine the cold water, chicken breasts, onion, garlic, and taco seasoning.
Cook the chicken: Set the slow cooker to cook on high for 4 hours (or low for 6 hours) until the chicken is fully cooked and tender.
Shred the chicken: Once the chicken is done, remove it from the slow cooker, shred it with two forks, and return it to the pot.
Add the remaining ingredients: Stir in the diced tomatoes, drained beans, and corn.
Simmer: Let the soup simmer on low for an additional 30 minutes to allow all the flavors to combine and the soup to heat through.
Adjust seasoning: Taste the soup and adjust salt or taco seasoning as needed.
Serve: Ladle the soup into bowls and garnish with toppings like cheese, sour cream, or cilantro if desired.
Notes:
Customizable Ingredients: Feel free to adjust the types of beans or the amount of taco seasoning based on your taste preferences. You can even add more vegetables like bell peppers or zucchini for extra nutrition.
Chicken Variations: If you prefer, you can substitute the chicken breasts with ground chicken or ground beef for a different texture and flavor.
Adjust the Consistency: If you prefer a thicker soup, reduce the amount of water slightly or mash some of the beans before adding them to the pot. For a thinner soup, add more water.
Spice Level: If you like a spicier soup, increase the amount of taco seasoning or add a bit of chili powder, jalapeños, or hot sauce.
Perfect for Meal Prep: This soup stores well in the fridge for up to 4-5 days and can also be frozen for up to 3 months. Make a big batch and enjoy leftovers!
Toppings: Serve with your favorite toppings such as shredded cheese, sour cream, cilantro, or tortilla chips for added flavor and texture.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 270 kcal | Protein: 25g | Carbohydrates: 30g | Fiber: 7g | Sugars: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 600mg | Calcium: 40mg | Iron: 3mg
Frequently Asked Questions:
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts.
The slow cooker will thaw and cook the chicken while it simmers.
Just ensure to check the internal temperature to confirm it reaches 165°F.
Can I make this soup vegetarian or vegan?
Absolutely! To make it vegetarian or vegan, simply replace the chicken with plant-based protein such as tofu, tempeh, or extra beans.
You can also substitute vegetable broth for the water.
How can I make the soup spicier?
To increase the spice level, add diced jalapeños, a dash of cayenne pepper, or some hot sauce. You can also opt for a spicier taco seasoning mix.
Can I use fresh beans instead of canned?
Yes, you can use dried beans, but they will need to be cooked beforehand.
Make sure to soak and cook the beans according to package instructions before adding them to the soup.
How do I store leftovers?
Leftover taco soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze the soup for up to 3 months.
To reheat, simply warm on the stove or in the microwave.
How long does it take to cook the chicken in the slow cooker?
Typically, the chicken will cook in 4-6 hours on low or 2-3 hours on high.
Make sure to shred the chicken once it reaches an internal temperature of 165°F.
Can I add other vegetables to the soup?
Yes, you can add other vegetables such as bell peppers, zucchini, or corn.
Just make sure to chop them to a similar size for even cooking.
How do I make sure the soup isn’t too watery?
If the soup turns out too watery, you can remove some of the liquid and let it cook uncovered for a while to thicken.
Alternatively, you can use less water next time.
Can I use canned corn instead of frozen corn?
Yes, you can use canned corn. Just make sure to drain it well before adding it to the soup to avoid excess liquid.
Can I use a different type of beans for this recipe?
Yes, feel free to swap the beans for others like black beans, navy beans, or garbanzo beans.
Just ensure that you drain and rinse the beans properly.