Crockpot Chicken Taco Soup

With tender shredded chicken, beans, corn, and tomatoes in a delicious broth, this Crockpot Chicken Taco Soup is a family favorite! It’s cozy comfort food, Crockpot style – which means it’s fast and simple to make. I love this one for busy weeknights!

Ingredients + Substitutions

• Onion – I tend to use a standard yellow onion for this one, but if you have white, sweet, or red onions on hand, that will work too.
  
• Chicken – You’ll need two pounds of boneless, skinless chicken breasts. If you have boneless, skinless chicken thighs, that will work too.
  
• Taco seasoning – Grab your favorite brand at the store, or make your own homemade taco seasoning (you’ll love it!)
  
• Black beans – One can, drained.
  
• Chili beans – Also one can, but don’t drain this one! There’s a lot of flavor in the sauce.
  
• Rotel – The diced tomatoes and green chile mix adds tons. of flavor to this simple chicken taco soup.
  
• Corn – Two cans, drained. If you have frozen corn, that will work too. You’ll need about 3 cups.
  
• Tomato paste – One small (6 ounce) can. Tomato paste adds tons of flavor, so don’t skip it!
  
• Chicken broth – Two cups, or half a 32-ounce box.
  
• Toppings – Shredded cheddar or pepper Jack, tortilla chips, sour cream, avocado, cilantro, or any other toppings you like!

Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

• Vegetarian Taco Soup– Omit the chicken and use vegetable broth. Add one more can of beans.
  
• Turkey Taco Soup– Brown a pound of ground turkey then add it to the Crockpot instead of the chicken. Proceed with the recipe as directed.

Recipe Step by Step

I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crockpot Chicken Taco Soup.

Recipe Tips

1. Use a meat thermometer – If you’d like some insurance that your chicken taco soup is done, you can check the internal temp of your chicken. Place the probe of an instant-read thermometer into the middle of the largest piece of chicken. If it reads 165°F or higher, it’s done!
   
2. Add broth when reheating – If you’re warming up leftovers, the soup may have thickened up. Just add a bit more chicken broth to thin it back out.

Freezer Meal Instructions

Making this Crockpot Chicken Taco Soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.

To freeze before cooking

1. Place all ingredients in a gallon-size freezer bag.
2. Label and freeze for up to 6 months.
3. Thaw overnight in the fridge.
4. Dump easy chicken taco soup into the slow cooker and proceed with the recipe.

How to Freeze Crockpot Chicken Taco Soup After Cooking

1. Allow slow cooker chicken taco soup to cool to room temp.
2. Transfer to an airtight freezer-safe container or a freezer bag.
3. Freeze for up to 6 months.
4. Thaw overnight in the fridge.
5. To reheat, microwave in 30-second increments (stir in between heating) or warm on the stovetop.

What to Serve with Crockpot Chicken Taco Soup

Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican or Tex Mex inspired side dishes.

Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.

Side Dish Ideas

• Homemade Buttermilk Cornbread or Mexican Cornbread
• Mexican Caesar Salad or Mexican Corn Salad
• Churro Cheesecake Bars