Crockpot Chicken Taco Soup

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This taco soup recipe is so easy and SO good! Tender chicken, hearty beans, tomatoes, and corn in the most flavorful broth. Load on whatever toppings you like to make it your own!

Prep Time5

Cook Time3 30

Total Time3 35

Servings: bowls

Calories: 230kcal

Ingredients

1 large onion diced
2 pounds boneless skinless chicken breasts
2 tablespoons taco seasoning or 1 ounce package store bought taco seasoning
1 can black beans (15 ounce), drained
1 can chili beans (16 ounce), not drained
2 cans rotel (10 ounces each)
2 cans whole kernel corn (15.25 ounce each), drained
1 can tomato paste (6 ounce)
2 cups chicken broth

Instructions

Chop the onion and place it in the bottom of the slow cooker.
Layer the chicken breast on top of the onion and sprinkle the taco seasoning on top of them.
Add the beans, rotel, corn and tomato paste. Pour the chicken broth over the top of the mixture and stir to combine.
Close the slow cooker and set it to cook on high for 3.5-4 hours, or low for 4-5 hours.
Remove the chicken breasts from the pot and use two forks or tongs to shred the chicken and then mix the chicken back into the taco soup to evenly distribute.
Serve hot with toppings of your choice!

Notes

Substitutions:

Chicken breast: Can substitute boneless, skinless chicken thighs.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How to Freeze: This Crockpot Chicken Taco Soup recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments. Stir in between heating.

How to Scale: TThis recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest sizing your Crockpot up or down as needed.

Topping suggestions:

Sharp cheddar cheese
sour cream
cilantro
avocado
tortilla chips

Nutrition