I love making this hearty slow cooker chicken taco soup when I want something warm, filling, and incredibly easy to prepare. I toss everything into the slow cooker, let it simmer low and slow, and come back to a rich, flavorful soup packed with tender chicken, beans, corn, and bold taco spices.
Why You’ll Love This Recipe
I love how simple this recipe is because I only need a few pantry staples and minimal prep time. I put everything into the slow cooker and let it do all the work. The flavors blend beautifully as it cooks, creating a comforting and satisfying meal. I also appreciate how versatile it is, since I can adjust the spice level and toppings to match my mood. It’s perfect for busy weekdays, meal prep, or feeding a crowd.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts (about 1 ½ pounds) 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) pinto beans, drained and rinsed 1 can (15 ounces) whole kernel corn, drained 1 can (14.5 ounces) diced tomatoes 1 can (10 ounces) diced tomatoes with green chilies 1 packet (1 ounce) taco seasoning 1 teaspoon chili powder 1 teaspoon ground cumin 1 small onion, diced 3 cloves garlic, minced 3 cups chicken broth ½ teaspoon salt ½ teaspoon black pepper
I start by placing the chicken breasts at the bottom of the slow cooker. Then I add the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies.
Next, I sprinkle in the taco seasoning, chili powder, cumin, salt, and pepper. I add the diced onion and minced garlic over the top, then pour in the chicken broth.
I cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Once the chicken is done, I remove it, shred it with two forks, and return it to the slow cooker. I stir everything together and let it cook for another 15–20 minutes so the flavors combine perfectly.
I ladle the soup into bowls and add my favorite toppings before serving.
Servings and timing
I usually get about 6 servings from this recipe.
Prep time: 10–15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: approximately 6 hours 15 minutes on low
Variations
I sometimes swap the chicken breasts for boneless, skinless chicken thighs for an even richer flavor. When I want extra heat, I add diced jalapeños or a pinch of cayenne pepper. For a creamier version, I stir in 4 ounces of cream cheese during the last 30 minutes of cooking.
If I want to make it lighter, I use low-sodium beans and broth. I also like turning leftovers into taco filling by reducing the broth slightly.
storage/reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. When I want to keep it longer, I freeze it in portion-sized containers for up to 3 months.
To reheat, I warm it on the stovetop over medium heat until heated through, stirring occasionally. I can also microwave individual portions in 1-minute intervals, stirring between each, until hot.
FAQs
Can I use frozen chicken?
I prefer to thaw the chicken first for even cooking, but I can use frozen chicken if needed. I just make sure to extend the cooking time and confirm the chicken reaches a safe internal temperature of 165°F.
Can I make this soup on the stovetop instead?
Yes, I can simmer everything in a large pot over medium-low heat for about 25–30 minutes, then shred the chicken once it’s cooked through.
How can I thicken the soup?
If I want a thicker soup, I mash some of the beans before adding them or let the soup simmer uncovered for a bit after shredding the chicken.
Is this soup spicy?
I find the spice level mild to moderate. If I prefer it milder, I use plain diced tomatoes instead of tomatoes with green chilies.
Can I make this dairy-free?
Yes, the soup itself is naturally dairy-free. I just skip cheese and sour cream toppings or use dairy-free alternatives.
Conclusion
I keep coming back to this hearty slow cooker chicken taco soup because it’s dependable, flavorful, and incredibly easy to prepare. I love how the slow cooker builds deep flavor with almost no effort from me. Whether I’m cooking for my family or preparing meals for the week, this recipe always delivers a warm and satisfying bowl of comfort.
A hearty and flavorful slow cooker chicken taco soup made with tender shredded chicken, beans, corn, tomatoes, and bold taco spices. This easy dump-and-go recipe is perfect for busy days and delivers a warm, comforting meal with minimal prep.
Ingredients
2 boneless, skinless chicken breasts (about 1 ½ pounds)
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) whole kernel corn, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chilies
1 packet (1 ounce) taco seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
½ teaspoon salt
½ teaspoon black pepper
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies on top of the chicken.
Sprinkle in the taco seasoning, chili powder, cumin, salt, and black pepper.
Add the diced onion and minced garlic.
Pour in the chicken broth.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
Remove the chicken, shred with two forks, and return it to the slow cooker.
Stir well and cook for an additional 15–20 minutes to allow the flavors to blend.
Ladle into bowls and serve with optional toppings if desired.
Notes
For richer flavor, substitute chicken thighs for chicken breasts.
Add diced jalapeños or cayenne pepper for extra heat.
Stir in 4 ounces of cream cheese during the last 30 minutes for a creamier version.
Use low-sodium beans and broth to reduce sodium content.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
