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Hearty Slow Cooker Chicken Taco Soup Recipe

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican-American
  • Diet: Gluten Free

Description

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

  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies on top of the chicken.
  3. Sprinkle in the taco seasoning, chili powder, cumin, salt, and black pepper.
  4. Add the diced onion and minced garlic.
  5. Pour in the chicken broth.
  6. 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).
  7. Remove the chicken, shred with two forks, and return it to the slow cooker.
  8. Stir well and cook for an additional 15–20 minutes to allow the flavors to blend.
  9. 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.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 30g
  • Cholesterol: 65mg