This Slow Cooker Chicken Taco Soup is one of those dump and go recipes made entirely in your slow cooker. Loaded with so many good ingredients, this soup is absolutely delicious. It’s going to become a favorite!
We’ve had some chilly mornings this past week and every morning I stepped outside and felt that brisk air, my mind immediately started thinking about soup.
I’ve got a chicken taco soup on my site, but wanted a simple, dump and go, slow cooker recipe that basically requires no effort at all.
Say hello to the most delicious Slow Cooker Chicken Taco Soup. You’re going to absolutely love this recipe and will definitely want to add it to your fall/winter dinner rotation.
If it’s a day where you literally have five minutes to throw dinner together before you walk out the door, this is your soup. It uses basic pantry ingredients and can be made on the stovetop or in the slow cooker. . . it’s all around a win-win recipe my friends.
It’s comfort food in a bowl and is going to really hit the spot on these cooler fall and cold winter nights. There is just something incredibly comforting about digging into a delicious bowl of hot taco soup piled high with Fritos, cheese, sour cream, cilantro, etc. Love, love, love it!
What to serve with Slow Cooker Chicken Taco Soup:
- Simple green side salad
- Chips & Salsa
I get that we all don’t love the same things, so if there is something in this recipe you don’t love, go ahead and swap it out for something that pleases your palate.
Substitution ideas for this delicious soup:
CHICKEN: Boneless chicken breasts can be substituted with boneless chicken thighs. I’m not a fan of chicken thighs but if you are, go ahead and use them. Keep in mind that the soup may need less cooking time.
TACO SEASONING: If you have homemade taco seasoning that you love, use that instead of the store bought package. I package is 3 tablespoons of taco seasoning.
CORN: I prefer frozen corn in my soups, but you can substitute frozen corn with canned corn or fresh corn off the cob.
TOMATOES: I love the Rotel tomatoes in this soup because of the flavor and kick they add to the soup. If you don’t want any heat/kick, use regular canned tomatoes. You could also use salsa in place of one or both cans of the tomatoes.
BEANS: I absolutely LOVE the chili beans in this soup, but you can substitute either of the cans of beans in this recipe with beans of your choice or whatever you have on hand.
Stove top directions:
Place all the ingredients in a large pot like you do in the slow cooker. Bring to a boil and then reduce heat and simmer on the stove for 30 minutes or until chicken is done.
Slow Cooker Chicken Taco Soup
- Total Time: 28 minute
- Yield: 6 to 8 servings
Ingredients
Toppings:
- Diced avocado
- Fresh cilantro
Instructions
- Place the onion, chili beans, black beans, corn, tomato sauce and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
- Set slow cooker for low heat, cover, and cook for 3 to 4 hours (4 to 5 if yoru chicken is frozen), or until chicken is done and shreds easily. (*See note)
- Remove chicken breasts from the soup and shred. Add shredded chicken back into the slow cooker and give it a stir.
- Serve topped with desired toppings.
Notes
- I recommend cooking this soup on low heat. Chicken breasts are a lean cut of meat, which means meaning they are low in fat. Because fat helps to keep meat tender and juicy as it cooks, chicken breasts are easy to overcook, which results in tougher, drier chicken.
- This is a thicker soup, so if you want it on the “soupier” side then go ahead and add some chicken broth or water. We love it just as I’ve written the recipe with no liquid added.
- Prep Time: 5 mins
- Cook Time: 3 to 4 hours
Recipe Source: Adapted slightly from Allrecipes
This soup is in my slow cooker right now, and it smells delicious! Thanks, Jodi!