This Chicken Taco Soup is a cozy dish that’s super easy to make in your crockpot. Just toss in chicken, beans, and spices, and let it simmer all day for a yummy meal!
I love how all the flavors blend together while I’m busy with my day. Plus, it’s perfect for topping with cheese, sour cream, or avocado—because who doesn’t love extra toppings? 🥑
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for a lean option. If you’re looking for something different, boneless thighs can add juiciness. For a meatless version, try using chickpeas or lentils!
Beans: Black beans are my favorite for this soup as they add great texture. If you can’t find them, feel free to use pinto beans or kidney beans instead. Canned or cooked dried beans work perfectly!
Tomatoes: Diced tomatoes with green chilies add a nice kick. If you prefer it milder, you can use regular diced tomatoes and add a bit of bell pepper or skip the chilies entirely.
Broth: Chicken broth deepens the flavor, but vegetable broth can be a great substitute if you want a vegetarian option. Homemade broth is even better if you have it on hand!
How Do I Get the Chicken Perfectly Shredded?
Shredding chicken can seem tricky, but it’s simple! Once the chicken is fully cooked, remove it from the crockpot. Let it cool slightly, then use two forks to pull the meat apart.
- Hold one fork steady and use the other to pull the chicken apart.
- Don’t worry about being perfect; some larger pieces add texture.
- Mix it back into the soup for a cohesive dish!
Crockpot Chicken Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
- 1 can (8 oz) tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 packet (1 oz) taco seasoning mix
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Shredded cheddar or Mexican blend cheese
- Sour cream
How Much Time Will You Need?
This deliciously easy soup requires about 15 minutes of prep time and then it cooks for 6-8 hours on low or 3-4 hours on high in the crockpot. Total time will be around 6-8 hours, perfect for a day at home or work!
Step-by-Step Instructions:
1. Prepare the Base:
Begin by placing the chicken breasts at the bottom of your crockpot. This helps keep the chicken moist as it cooks.
2. Add the Vegetables:
Next, add the black beans, drained corn, diced tomatoes with green chilies, tomato sauce, chopped onion, and minced garlic right on top of the chicken. This creates a flavorful base!
3. Pour in the Broth:
Pour the chicken broth evenly over the contents to ensure everything is well combined and the chicken is submerged.
4. Season the Soup:
Sprinkle the taco seasoning mix, cumin, chili powder, salt, and pepper over all the ingredients. This is where the magic happens—flavor city!
5. Cook the Soup:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and shred easily when done.
6. Shred the Chicken:
Once cooked, carefully remove the chicken from the crockpot. Use two forks to shred it into bite-sized pieces.
7. Combine and Stir:
Return the shredded chicken back into the crockpot. Stir everything together to mix it up nicely.
8. Taste Test:
Give your soup a taste! Adjust the seasoning if needed and add more salt or pepper to suit your taste buds.
9. Serve & Enjoy:
Serve the soup hot in bowls, topping each with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Enjoy your cozy meal!
This warm, hearty soup brings the robust flavors of a taco into a comforting bowl that’s perfect for any day!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to extend the cooking time by 1-2 hours. The chicken should be cooked through and reach an internal temperature of 165°F before serving.
Can I Make This Soup Vegetarian?
Absolutely! Replace the chicken with a combination of chickpeas and extra vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth to keep it flavorful!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Adjust the Spiciness of the Soup?
Yes! To make it milder, use regular diced tomatoes instead of the spicy ones and reduce the amount of chili powder. You can also add more cheese and sour cream when serving to balance the heat.
