Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup is an easy crockpot recipe that is a perfect weeknight meal. With shredded chicken, tomatoes, black beans, corn, cheese. Garnish with tortilla strips and sour cream.

I can’t boast enough about the best slow cooker recipes that make a filling dinner without spending hours in the kitchen.

I love tossing in ingredients and then without any more work, having a meal ready several hours later. It’s the best for busy weeknights.

This chicken taco soup is one of the best crockpot soup recipes I’ve ever made. Filled with healthy ingredients, it’s hearty and filling.

This has become one of our favorite recipes, the whole family enjoys it.

It’s also so easy to customize with your favorite taco toppings. While we love crunchy tortilla strips, a dollop of sour cream and chopped green onion; your finishing touch can be suited to your own preference.

On our last two vacations to Mexico, I have found a new-found love for slow cooker chicken tortilla soup. Even at home, without the tropical air, the Latin beats, I can still prepare this soup and be taken away.

So, the following Creamy Slow Cooker Chicken Taco Soup Recipe reminds me of sunny holidays, which is especially nice in the Fall and Winter here in Canada.

After 10 minutes of prep time, you’ll have a delicious soup with Mexican-inspired flavors. Best of all, the next day you’ll have leftovers!

This soup recipe is full of flavour, creamy yet with a crisp crunch with the added tortilla chips.

Taco flavors in a bowl, this delicious meal warms the body, and is a treat for the senses.

Ingredients Required

Made with simple ingredients, you might not even need a trip to the grocery store to make this creamy chicken taco soup. As always the printable recipe card is at the bottom of this post.

Chicken – I like to use boneless skinless chicken breast yet you can also use rotisserie chicken.

Canned Crushed Tomatoes – You can also use Rotel if you’d like

Onion – Adds some flavour, yet you can use onion powder if you’d rather not fresh onion.

Green Chile Peppers – green chilies adds some spice, yet optional. If you use a Rotel that has chilies in it, you might want to omit adding more.

Black beans – canned, you don’t even have to drain.

Garlic – fresh garlic cloves add the best flavours

Tomato Paste – for taste and also to thicken up the soup. There’s no need for chicken broth for this recipe either.

Corn – use frozen or canned.

Taco Seasoning – this adds all the spices you’ll need. You can use a store bought brand or your own homemade taco seasoning.

Garnish / Soup Toppings

Serve this slow cooker soup with garnish. In my opinion they are the best part about this soup recipe. Everyone loves to add their own favorite toppings to their bowl. Choose a couple to many of the following to serve with this soup!

• Tortilla Strips
• Shredded cheese, like cheddar cheese or a tex mex blend
• Fresh Cilantro
• Sour Cream
• Lime Wedges
• Avocado
• Lime
• Jalapeños

How to Make Crockpot Chicken Taco Soup

Place chicken, tomatoes, onion, green chiles, black beans, garlic, paste and corn into a slow cooker. Then stir in the taco seasoning.

Cover and cook on Low setting for a cook time of 6-7 hours. You can cook on high for 3-4 hours as well, yet boneless skinless chicken is always best cooked low and slow.

One hour before done, remove chicken breasts from the soup, and shred. It should be simple to use two forks.

Pro Tip: You can shred the chicken while its inside the slow cooker pot, yet be careful not to scratch the surface.

Continue cooking for that last hour. Serve this family favorite soup warm, with toppings. Enjoy!

Storage

Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stove.

More Slow Cooker Recipes

• Slow Cooker Easy Lasagna
• Crockpot Chicken Pot Pie
• Slow Cooker Cabbage Roll Soup
• Crockpot White Chicken Chili

Can I freeze this soup?

Yes! You can freeze the soup without the garnish. In fact, it’s one of our wonderful freezer meals that we love to make.

To do so, freeze in an airtight container. Allow it to defrost in the refrigerator overnight. Reheat using the microwave or the stovetop. Add toppings and serve.

How to Make this on the Stove Top

Follow the recipe yet add all the ingredients into a large pot on the stove. Bring to a boil and cook on low-medium heat for 40 minutes, or until chicken is fully cooked. Shred and cook for another 15-20 minutes.

Rather than a stock/watery soup, this has that creamy richness and a lot of heartiness that results from the paste and the sour cream added at the end.

Make it Spicy!

You can always add cayenne pepper to this recipe. Or use more jalapeños, chili powder, or chilli peppers.

I like to add the spice to an individual bowl rather than the whole soup. Make sure to offer spicy toppings for garnish , for those that like the extra heart.

More Recipes to Try:

• Mexican Macaroni Salad
• Bell Pepper Stuffed Tacos
• Taco Lettuce Wraps
• Taco Salad using Doritos
• Taco Chilli